Heat broiler. Cook bacon in a large stainless skillet over medium heat 8 minutes, turning once. Transfer to a paper towel-lined plate.
Meanwhile, spread bread onto a baking sheet. Toast under broiler 2 minutes. Flip over and toast 1 minute. Spread each slice with 1 teaspoon of the Dijon mustard. Keep warm.
In a small bowl, whisk remaining 1/4 teaspoon mustard with oil, vinegar, salt and pepper. Brush onto cutlets.
Carefully drain all but 1 tablespoon of the bacon drippings
from skillet and heat over medium-high heat. Cook 3 of the cutlets in drippings in skillet for 2 minutes. Flip over and top each with 2 sage leaves, 1 piece (2 halves) bacon and 1 slice provolone. Cover and cook 1 to 2 minutes more. Remove to 3 of the toast pieces and repeat with remaining cutlets, sage, bacon and provolone. Serve warm.