Hot Ham Crunch Sandwich

Nutrition Facts

Serving Size 1 SANDWICH

Calories 1005

Calories from Fat 0.8

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 57.4g

88%

Sat. Fat 12.8g

- - -%

Trans Fat 0.4g

Cholesterol 112.6mg

- - -%

Sodium 2381mg

104%

Amount/Serving

%DV*

Tot. Carb. 72.5g

22%

Dietary Fiber 3.7g

11%

Sugars 4.3g

Includes 0.8g Added Sugars

Protein 38.4g

Vitamin D - 0.5mcg - 0%

Calcium - 233.4mg - 23%

Iron - 5.5mg - 68%

Potassium - 165.9mg - 4%

INGREDIENTS: CIABATTA BUN (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamin, mono nitrate, riboflavin, folic acid), water, sea salt, canola oil, dried vinegar, yeast, malted barley flour, malted wheat flour, ascorbic acid, foods enzymes (xylanase, glucose-oxydase, lipase, alpha-amylase. contains: wheat may contain: sesame and soy), APPLE WOOD SMOKED HAM (pork, water,. cane sugar, salt, natural flavor. ), MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), SLICED SHARP CHEDDAR CHEESE (cheddar cheese (pasteurized milk cheese culture, salt, enzymes, annatto [color]). Contains: milk), Roasted Onions (FRESH YELLOW ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), MS VICKIES KETTLE CHIP (potatoes, vegetable oil (corn/canola/sunflower), sea salt)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.