In a medium bowl, toss together the daikon radish, carrots, sugar and salt. Set aside at room temperature to pickle for 20-30 minutes.
In a small bowl, whisk together the mayo and curry powder. Set aside.
Taking each piece of baguette, spread on a layer of the curry aioli. Line each roll with cucumber, bacon, pickled veggies, and 1-2 eggs per sandwich. Sprinkle with salt and black pepper to taste. Place sliced jalapeno on top and sprinkle of cilantro leaves.
Serve the sandwiches immediately and enjoy!