Make pesto using fresh basil, garlic, salt, olive oil, and Parmesan cheese in a mortar (or blender).
If you want larger bruschetta, cut the bread lengthwise and cut slices of the desired size. You can also cut it crosswise into regular smaller slices. Drizzle the bread with olive oil and toast it in a heated pan. Slice a clove of garlic in half and rub it over the toasted bread.
Heat the olive oil in a pan and add the tomatoes cut in half. Fry the tomatoes until they release their juices, stirring occasionally. Lastly, add a few chopped fresh basil leaves, salt, pepper, and balsamic vinegar and stir well.
Spread the basil pesto on the bread. Arrange the slices of mozzarella and salami on the bread, and add the cooked tomatoes on top. As a final touch, spread mayonnaise on the sandwich.
