Cracked Peppercorn Crusted Chicken Sandwich with Dill Pickle Aioli


  • 2 each 8 oz boneless chicken breasts.
  • 2 each potato sandwich buns
  • 1 cup course grind black peppercorns, spread out on a plate
  • 6 slices cooked applewood smoked bacon
  • 1/2 cup sliced cooked button or baby bella mushrooms
  • 4 oz Pimento cheese
  • 1 cup arugula leaves
  • 6 fl oz Ken's Signature Dill Pickle Aioli (KE3607-2)


  1. Press chicken into the cracked peppercorns – use as much or as little you want.
  2. Grill chicken breasts until done.
  3. Once chicken is cooked, top with mushrooms and cover mushrooms with the cheese slice, melt cheese.
  4. Evenly spread Ken's Signature Dill Pickle Aioli (KE3607-2) on heel & crown of buns.
  5. Place chicken on heel of bun.
  6. Top chicken with bacon & arugula.
  7. Top with bun crown & serve.