Trim the crust from the bread. Using a rolling pin, press the bread to create thin slices. With a 2-inch round or square cookie cutter, cut out shapes from slices of the pressed bread. Place the pressed bread on a baking sheet. Melt the butter and combine it with 2 tablespoons of olive oil. Brush the butter-oil combination over both sides of the bread. Bake the bread at 375°F, until golden-brown (about 10 minutes). Remove from the oven to cool. Cook the bacon until it is crispy, then drain it on paper towels. Slice the cheese in thin, 1-inch pieces, and set aside. In a small bowl, drain the pesto over a sieve to remove excess oil, keeping the oil for the tomatoes. Mix the mayonnaise and pesto together and place them in a squeeze bottle or pastry bag with a small hole or tip. In a bowl with the pesto oil, add tomato halves, vinaigrette, and salt and pepper to taste. On each piece of toast, squeeze a large dot of pesto. Top with a slice of cheese, piece of bacon, and one half of a tomato slice soaked in vinaigrette. Serve immediately.