With a serrated steak knife, slice tops off tomatoes. Reserve tops. using a small
spoon, scoop out flesh and seeds from centers, reserving about 1/2 cup flesh. Rinse
out tomato shells. Let dry upside down on paper towel. Chop reserved tomato flesh.
In a large skillet over medium heat, cook bacon until crisp, about 5 minutes.
Transfer to paper towel and drain.
Thinly slice lettuce into fine shreds. Transfer lettuce to a medium size bowl.
Stir in reserved chopped tomato flesh.
Add the shredded Cheddar cheese, mayonnaise,
vinegar, Old Bay seasoning and hot pepper sauce. Stir until well blended.