Make the Roasted Garlic:

1. Preheat oven to 400°F (200°C).

2. Slice off the top of the garlic head to expose the cloves. Drizzle 2 tbsp olive oil over the head. Wrap in foil and roast for 45 minutes until soft.

3. Let cool, then squeeze garlic out of skins. Set aside or refrigerate.

Make the Aioli:

1. In a food processor, combine fresh garlic, roasted garlic, egg yolks, vinegar, mustard powder, salt, and pepper.

2. Blend until smooth. Slowly add remaining olive oil, blending until smooth. Add water if needed to adjust consistency.

Assemble the Sandwiches:

1. Slice tomatoes into ½-inch thick slices and blot dry with a paper towel.

2. Toast the bread slices to your preference.

3. Spread garlic aioli (about 1 tbsp) on each toast slice.

4. Top with lettuce, then 2 slices of tomato per sandwich. Sprinkle with salt and pepper.

5. Add 4 slices of bacon per sandwich, cut to fit if needed.

6. Optionally, spread more aioli on the remaining toast slices. Place on top, aioli side down.

7. Slice each sandwich in half and secure with sandwich picks. Serve immediately.