Cut bread into about 12 slices. Heat 4 tablespoons of oil in portions in a large frying pan. Fry the slices of bread in the oil for about 4 minutes, turning them over until golden brown. Season with salt and take out.
Wash and clean the tomatoes and cut them into about 12 slices. Cut mozzarella into about 6 slices, halve the slices. Wash the salad and shake dry. Cut meat into about 12 medallions.
Heat 1 tablespoon of oil in a large frying pan. Season the meat with salt and pepper, first fry it from one side in the pan for about 1 minute. Turn the meat over, cover each with a slice of mozzarella.
Cover and fry for 2-3 more minutes so that the cheese melts.
Cover each slice of bread with lettuce, tomato and pork medallion au gratin. Add 1/2 tsp. pesto to each slice and garnish with basil.