1. Soak mini wooden skewers in water for at least 30 minutes before assembling skewers.
2. Preheat oven to 425 degrees Fahrenheit.
3. Wrap each tomato with a half slice of facon and secure with a wooden mini skewer, moving the tomato toward the top of the skewer and leaving the bottom half of the skewer empty.
4. Place the tomatoes on a large foil-lined baking sheet and sprinkle them with kosher salt and black pepper.
5. Cook for 12-20 minutes, until tomatoes are juicy and facon is lightly browned. When slightly cooled, add a piece of iceberg lettuce to bottom of skewer (use a ribbon-type motion to lace it on).
6. For the dressing: In a small bowl, whisk grated onion, mayonnaise, ketchup, hot sauce, Worcestershire sauce, paprika, salt and pepper. The dressing can be prepared ahead of time and refrigerated, in an airtight container, for up to two weeks.
7. Serve on a platter, drizzled with dressing.
