Make an envelope fold, then shape the dough into 5-ounce loaves and roll in sesame seeds. Place the loaves on an oiled baking sheet lined with parchment paper and proof until the loaves have doubled in size. Make a slit down the center of each loaf and spray with water right before transferring to the oven. Bake for 25 minutes.
For the veal breast Milanese: Preheat the oven to 300 degrees F. Sear the veal breast in a large pot or Dutch oven until golden brown on both sides. Remove the veal and add the celery, garlic, rosemary, bay leaves, carrot, onion, thyme and some black pepper. Cook until the vegetables have softened, then deglaze with 8 cups water.
Return the veal breast to the pot and add more water as needed to cover the veal breast about halfway. Bring to a boil, cover and transfer to the oven. Cook until the veal breast is very tender, 3 to 4 hours. Remove the veal from its braising liquid and transfer to a baking sheet. Set a weighted pan atop the veal to press it into an even thickness while it cools. Once cool, slice the veal into 1/2-inch strips.
Preheat oil in a deep-fryer or large pot to 350 degrees F.
Bread the veal by dragging the strips in the egg wash, then dredging them in breadcrumbs. Fry the breaded strips until golden brown, 3 to 4 minutes. Remove from the oil and place on a cooling rack. Season with salt and black pepper.
For the bacon mayo: Add the bacon and 1 cup water to a pot and bring to a boil. Simmer until all the water is evaporated. Transfer the bacon to a blender and puree until smooth. Mix with the mayo and season with salt and pepper.
To assemble the sandwich: Slice a hoagie roll in half and spread 2 tablespoons of bacon mayo on each side. Lay 2 strips of veal Milanese on the bottom half and top with 2 slices of the provolone.
Set a panini press to 450 degrees F. Press the hoagie until the cheese is melted and the veal is hot, about 4 minutes. Open up the sandwich and stuff it with 1/4 cup of the hoagie salad. Cut in half and serve.