In a large skillet, cook the bacon over medium heat until crisp, about 8 minutes; drain on paper towels. Break each piece in half.
Meanwhile, using a blender, puree the tomatoes with their oil until mostly smooth. In a medium bowl, mix the tomato puree with the mayonnaise and pepper.
Spread half of the sauce on the roll bottoms. Top with the roast beef, 3 pieces of bacon and 1 slice of provolone.
Preheat an outdoor grill or grill pan to medium-low. Place the sandwiches and the roll tops on the grill. Cover and cook until the rolls are toasted and the meat is heated through, about 5 minutes. Slather the roll tops with the reserved sauce and place on the sandwiches.