Slice the tomatoes and place on a dish. Drizzle with the oil and season with salt and pepper. Let stand for 30 minutes.
Brush one side of the pita bread with the mustard. Sprinkle with the cheese and add a layer of tomatoes, without overlapping them. Garnish with the basil.
Slide the pita on a metal plate and place on the grill, 10-cm (4-inch) from the coals. Grill until the cheese has melted.
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