Half the brioche lengthways, and brush with garlic and herb butter. I chargrilled mine until toasty both sides, on my KitCo grill pan. Let the butter melt and soak in. 

Mix the aioli and pesto together, and spread the bases on the toasted brioche. 

Slice the tomatoes and mozzarella thinly, and layer across each brioche. I used the fresh basil along the bottom, so it provided a barrier from the wet tomatoes making the bread soggy. 

Each Slice got three slices of tomato, mozzarella and basil, layered on an angle.

Season each piece with man grind and pepper & Serve.