If you want to replicate this sandwich the rest of the year, I suggest croissants from Continental Bakery and Romaine lettuce from anywhere (although I recommend buying local or regional produce.) I prefer pan-cooked turkey bacon, but understand that a lot of people can't shake the affinity for the real thing. For the spread, I converted a friend's tasty herb butter concoction into an herb mayonnaise: 1/2 teaspoon each of basil, thyme and tarragon combined with a cup of Hellman's Light Mayonnaise. Of course, the amounts can be easily changed and the excess mayo stored in a small reusable container.
In retrospect, a sliced red tomato would bring the sandwich full circle - but, as they say, hindsight is always 20/20.