Tomato Sandwiches with Blue Cheese Mousse

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1 loaf ciabatta, sliced in half horizontally

Olive oil 

1/2 stick unsalted butter, at room temperature 

8 ounces blue cheese (something really good, not prepackaged crumbles) 

4 ounces whipped cream cheese 

2 teaspoons Worcestershire sauce 

2 teaspoons red wine vinegar 

4 ounces heavy cream 

2 large heirloom tomatoes 

Kosher salt and freshly ground black pepper 

1/2 medium white onion, thinly shaved on a mandoline