Crispy Chicken Pesto Melt

This Crispy Pesto Chicken Melt is everything you want in a sandwich: golden, crunchy chicken, melted cheese, fresh rocket, and a sun-dried tomato pesto, all layered between slices of Abbott’s Bakery NEW High Protein Soy, Chickpea & Quinoa Loaf. Whether you’re refuelling after a workout or just looking for a balanced lunch that doesn’t compromise on flavour, this sandwich ticks all the boxes.

Why you’ll love this sandwich

I’m excited to team up with Abbott’s Bakery to share a simple, high-protein recipe that’s perfect for fuelling a busy day.

1. High-Protein Fuel: The Abbott’s Bakery High Protein Soy, Chickpea & Quinoa Loaf delivers 12.1g of protein per serve (2 slices), which is about 24% of your recommended daily intake. Paired with the crispy chicken and cheese, this sandwich packs around 70g of protein to support muscle recovery and keep you feeling full and energised.
2. Quick and Easy: Ready in less than 30 minutes, it’s a great option for when you need a nutritious meal without the fuss.
3. Super versatile: Swap the chicken for crispy tofu or grilled halloumi if you’d prefer a vegetarian option. Mix up the condiments: try a spicy chipotle mayo or garlic aioli instead of pesto for a different flavour profile. Add sliced avocado for creaminess, or experiment with cheeses like provolone, Swiss, or mozzarella depending on your melt preference. For extra crunch and freshness, layer in some pickled red onions or thinly sliced cucumbers.

Grab the Abbott’s Bakery High Protein Loaf at local supermarkets across Australia in NSW, VIC, QLD & SA

How to make crispy chicken

Here’s how to make sure the chicken turns out golden, juicy, and packed with crunch:

1. Slice your chicken breast in half horizontally so it cooks evenly and quickly. This gives you more surface area for that golden crust, and less chance of drying out the middle.
2. Triple coat: flour → egg → panko: First, dust the chicken in flour to help the egg adhere, then dip it in egg which acts as the glue, and finally coat it in panko breadcrumbs for that signature crunch.
3. Air fryer or pan: Air fry at (200°C) for 7–8 minutes, flipping halfway. It’s mess-free, fast, and keeps things light. Or, use a non-stick pan with just enough olive oil to coat the base. Cook on medium heat for 3-4 minutes each side until golden. Press down slightly with a spatula for maximum contact and even browning.

Sun-dried tomato pesto

Sun-dried tomatoes are intense, in the best way. They’re sweet, tangy, and umami-rich, so you don’t need a lot to get a big flavour. When you blend them with toasted pine nuts, a hit of Parmesan, basil, and good-quality olive oil, you get a pesto that’s creamy and savoury. 

Tips to take it up a notch:

• Use sun-dried tomatoes packed in oil, they’re softer and more flavourful.
• Toast your pine nuts until golden, it brings out their sweetness and adds depth.
• Grate your parmesan fresh, pre-grated won’t blend as smoothly.
• Don’t over-blend, you want it spreadable, but still with a bit of texture.

Make a double batch and stash leftovers in the fridge for pastas, eggs, or dolloping on roast veg.