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Recipes

Chicken Carbonara Slammer

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Big indulgent flavor of chicken carbonara on a small snack-size slammer. This affordable yet warm and filling concept features zesty seasoned grilled chicken strips, a squeeze of rich garlic Parmesan Alfredo sauce, shredded mozzarella cheese, and crumbled bacon. Layer on mini French rolls and toast until golden brown before garnishing with fresh lettuce and tomato.
Ingredient Quantity Method

Fajita Flavored Chicken Strips, Fully Cooked (#2497-398)

 2-1/4 lbs 
Place on sheet pan. Heat in preheated convection oven at 400°F for 4 to 7 minutes or until internal temperature reaches 140°F for 15 seconds. Keep warm above 140°F.
French rolls 2 inch x 4 inch sliced for sandwiches 24  
Alfredo sauce commercially prepared warm 1-1/2 cups 
Asiago cheese shredded 6 oz 

Tyson® Bacon Pieces, 3/8" (#45350-928)

 6 oz 
To assemble single serving: Place 2 rolls on flat work surface. Top the bottom half of each roll with 1½ ounces chicken and 1 tablespoon each Alfredo sauce, shredded cheese, and bacon. Partially close with top half of each roll and place on baking sheet. Heat in preheated convection oven at 400°F for 45 to 50 seconds or until cheese is melted and bacon is crisp. Remove from oven.
Baby lettuce blend fresh as needed 
Tomatoes fresh diced as needed 
Garnish each sandwich with lettuce and tomato.
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Nutrition Facts

  • Serving Size: (249g)
  • Servings Per Container:
  • Amount Per Serving
  • Calories 490            Calories from Fat 180

% Daily Value*

  • 31% Total Fat 20g
    • 45% Saturated Fat 9g
  • 25 %Cholesterol 75 mg
  • 67 %Sodium 1600 mg
  • 15 %Total Carbohydrate 45
  • Vitamin C 10 %Vitamin A 25 % Iron 20 %Calcium 20 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.