Preheat oven to 400 degrees. Place garlic cloves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 5 minutes and remove from oven. Once they have cooled, pop them out of their skins and place them into a bowl. Mash cloves with a fork into a paste and then add the mayo and mix well.

Heat grill or oven to 375 degrees. Brush one side of the bread slices with olive oil. If grilling, place the bread directly onto the grill, oiled side down. Also place the ears of corn onto the grill. Once the bread becomes golden and has grill marks, flip for an additional 1-2 minutes. Remove from the grill and allow the corn to cook for an additional 5 minutes until slightly charred. Using a serrated knife, shave the kernels off the corn cobs.

Fry the bacon in a nonstick skillet over medium heat and transfer to a paper towel-lined plate. Slice the tomatoes thick and wash and dry the lettuce.

To assemble the sandwiches, spread garlic mayo onto the dry sides of the toast. Layer the tomato, lettuce, bacon and corn and top with another slide of toast.