Chick-fil-A’s newest sandwich innovation — the Maple Pepper Bacon Sandwich — will make its debut June 10. The seasonal entrée includes a lemon herb-marinated, boneless, grilled chicken breast, topped with Pepper Jack cheese, lettuce, bacon tossed in a brown sugar and pepper blend, and sweet and spicy pickles. It is served on a toasted maple-flavored brioche bun. The sandwich starts at $8.19 with prices varying by location.
Chick-fil-A created 16 variations of the sandwich and tested six variations. The sandwich was tested in 2023 in the Indianapolis, Ind., and Lexington, Ky., markets. It was created by Chef Christy Cook.
“Throughout my childhood, I always loved maple syrup, so I was thrilled to incorporate it into our newest chicken entrée, the Maple Pepper Bacon Sandwich. The sweetness of the maple syrup complements the smoky flavors of the grilled chicken and the hint of spice from the Pepper Jack cheese and pickles,” Cook said in a statement.
Also in a statement, Allison Duncan, director of menu and packaging, said Chick-fil-A has “several” new offerings in the pipeline with “bold, new tastes.”
“We are always looking for ways to make unique twists to our entrée selection and the Maple Pepper Bacon Sandwich is a delicious spin on the Chick-fil-A flavors our guests know and love. It is a delicious blend of sweet, savory and spicy, offering an entirely different flavor profile than any other sandwich we’ve launched,” Duncan said.
Chick-fil-A’s pipeline seems to have been picking up for the past year or so already. In August, the chain launched a honey pepper pimento chicken sandwich, marking the first time it provided a seasonal twist on its signature offering. The company also tested a cauliflower sandwich earlier last year.
Also, returning for its 15th year on June 10 is the brand’s signature peach milkshake, made with Icedream and peach puree, and topped with whipped cream and a cherry (except when delivered). The peach milkshake debuted in 2009 and has since become one of the most popular seasonal offerings.
Contact Alicia Kelso at [email protected]