Chop the Bacon (0.5 pound) and render it in a medium saucepan until crispy. Remove bacon and set aside. Pour out most of the bacon fat, but leave enough to coat the pan. Give a small dice to the Garlic (2 clove) and Yellow Onion (1).
Sweat the garlic and onions with Salt and Pepper (to taste) in the remaining fat until cooked through.
Add the Maple Syrup (2 tablespoon), Apple Cider Vinegar (1 tablespoon), and Crushed Red Pepper Flakes (1/2 teaspoon) to deglaze the pan. Don't put your face near the pan!
Add the Brown Sugar (1/2 cup) and the bacon back to the pan. Simmer for 30 minutes and skim any fat that comes to the top while cooking. Remove from heat and allow to cool. Set aside.
Slice the Green Tomato (1) into 6 slices.
Set up 3 bowls for the breading station. Add the All-Purpose Flour (1/3 cup) and salt and pepper to the first bowl. Add the Egg (1), Hot Sauce (1 teaspoon), Buttermilk (1/4 cup) and salt and pepper to the second bowl. Whisk together.
Add Panko Breadcrumbs (1 1/2 cup) with salt and pepper (to taste) to the third bowl. Heat 1/4 inch of Vegetable Oil (to taste) in a shallow frying pan to medium-high.
Dredge the tomato slices in the flour (on both sides). Then in the egg mix, and then the panko so they're coated well. Place them on a wax paper lined sheet tray.
Gently place the tomatoes in your hot oil. You may need to do in batches depending on the size of your pan. Don't over crowd the pan. Cook tomatoes until golden brown on each side, about 3-4 minutes on each side.
Season the fried green tomatoes when they come out of the oil with some salt and pepper.
Spread about 2 tablespoons of Pimento Cheese (3/4 cup) on one slice of Potato Bread (12 slice). Top with a fried green tomatoes. Top that with a tablespoon of bacon jam and finish with another slice of potato bread.