For pickled carrots: In a small saucepan cook vinegar, the water, sugar, and 1 tsp.of the salt over medium heat 5 minutes, stirring to dissolve sugar. Place carrots and jalapeno slices in a small heatproof bowl; pour pickling mixture over vegetables. Let stand 3 to 4 hours.
For fried green tomatoes: In a cast-iron skillet fitted with a deep-fry thermometer, heat 1/2 inch of canola oil over medium heat to 350 degrees F. In a bowl whisk together flour, garlic powder remaining 1 tsp. salt, and black pepper. In a second bowl whisk together egg, buttermilk, and a dash hot pepper sauce. In a third bowl combine panko crumbs and cornmeal. Dip one tomato slice into flour mixture, then egg mixture, then panko mixture, lightly pressing to coat. Repeat with three slices. Cook in oil until golden, about 2 minutes on each side. Transfer to a plate lined with paper towels; season to taste with coarse sea salt and freshly cracked black pepper. Repeat with remaining slices.
For toasts: Preheat broiler. Generously drizzle bread slices with olive oil. Broil 4 to 5 inches from heat 2 minutes or until lightly browned. Remove from oven. Top toast slices with drained pickled carrots, fried green tomato, bacon, cucumber, and cilantro sprigs to taste. Serve warm.