INGREDIENTS:2-¼ lbs.prepared, frozen fajita chicken breast strips 3/4 cupprepared peppercorn ranch dressing 3/4 cupmayonnaise 1 Tbsp.prepared garlic and bell pepper seasoning blend 24 eachhickory smoked bacon strips, bulk pack 1 Tbsp.black peppercorns, coarsely ground 12 eachsourdough sandwich rolls, partially-sliced and grilled 3 cupsonion straws, thin-bat-tered, deep-fried (kept warm) 24 eachgreen leaf lettuce leaves 24 eachtomato slices 24 eachdill pickle spears, drainedDIRECTIONS:1. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.