BLACK PEPPER CHICKEN SANDWICH
An 8 oz bottle of Elda’s Kitchen Black Pepper Sauce
2 chicken breasts
4 pieces of bacon
4 slices of whole grain bread (any bread will work, it just needs to be sturdy)
A package of arugula
Coarse grain mustard (dijon would also work nicely)
Slices of your favorite cheese (we used havarti)
Season your chicken breasts with salt and pepper on both sides.
You can cook the chicken in a skillet over medium-high heat or in an airfryer. If in the airfryer, cook on 375 degrees Fahrenheit for six minutes, flip, and then cook an additional six minutes. Ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Cook your bacon in a skillet over medium-high heat. Once cooked through, remove bacon from the skillet and, in the same skillet, add an entire bottle of Elda’s Kitchen Black Pepper Cooking and Grilling sauce. As the sauce comes to a boil, slice up your chicken breasts into large slices.
Add the chicken to the sauce in the skillet, stirring and flipping each piece of chicken to coat in the sauce. Stir and let the sauce bubble and thicken, then remove from heat.
Take your bread and butter it, toast in the oven until the butter has melted and bread is golden brown. Add mayo and coarse grain mustard and spread over your bread. Using tongs, place chicken slices onto two of the four slices of bread.
Next, add your cheese on top of the chicken and broil until the cheese has melted. Top with bacon and baby arugula, top with the second pieces of bread and enjoy!