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Trim fat from 2kg chicken thighs
Season chicken thighs with 1.5 tbsp kosher salt, 2 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp oregano
Bake seasoned chicken thighs until cooked through
Make pesto by combining 2 cups fresh basil, 3 cloves garlic, 3 tbsp olive oil, 1 tbsp lemon juice, 10g pine nuts or walnuts, and 30g parmesan cheese
Add salt and pepper to pesto to taste, and add 2 tbsp water if pesto is too thick
Slice baked chicken into sandwich-sized portions
Toast 28 slices of panini bread or sourdough
Spread pesto on toasted bread
Layer chicken and 2 slices Swiss cheese on each sandwich
Serve immediately or freeze for up to 6 months for later reheating