Wash basil leaves and pat dry with paper towels and place in food processor.
Add pine nuts, garlic, Parmesan cheese to processor.
With food processor machine running slowly pour through the feed tube the olive oil.
If the sauce is dry (it should be a thick paste) add a little more olive oil.
Process to rough paste in food processor.
Season with salt and ground black pepper to taste.
Use immediately or store in a covered glass jar with about 1 inch of olive oil placed on top of pesto, store in the refrigerator for up to 1 week.
Take 2 slices of bread and spread the pesto on each slice.
Slice the tomato into 1/2 inch slices, omit the ends and place on top of pesto.
Add salt and pepper on tomato slices.
Place 1 slice of swiss cheese.
Place other slice of bread on top of cheese.
Spray a non stick griddle pan or panini press with cooking spray.
Cook panini on medium heat for 2 minutes or until cheese is partially melted.
If using a griddle pan, place a heavy weight on top of bread (can use a small plate).
Turn over and cook for another 2 to 3 minutes until cheese oozes out slightly.
No need to turn over if using a panini press, cook for up to 5 mins or until cheese is softened.
Remove panini from grill or griddle pan
Place panini on a plate, cut in half and garnish with a fresh basil leaf, pickle spear, and potato chips.