Cold Grab and Go Caprese Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 431

Calories from Fat 1

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

Amount/Serving

%DV*

Total Fat 17g

26%

Sat. Fat 8.4g

- - -%

Trans Fat 0g

Cholesterol 34.1mg

- - -%

Sodium 2554.1mg

111%

Amount/Serving

%DV*

Tot. Carb. 48.9g

15%

Dietary Fiber 3.8g

11%

Sugars 4.5g

Includes 1g Added Sugars

Protein 19.8g

Vitamin D - 0mcg - 0%

Calcium - 256.5mg - 26%

Iron - 1.8mg - 23%

Potassium - 195.8mg - 4%

INGREDIENTS: AMOROSO ROLL (enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mono nitrate, riboflavin, folic acid), water, dough conditioner (salt, sugar, enriched wheat flour, dextrose, soybean oil, calcium stearoyl lactylate (CSL) and 2% or less of each of the following: malt powder (dried corn syrup, barley malt extract), diacetyl tartaric acid esters of mono-diglycerides (DATEM), mono- and diglycerides, ascorbic acid (vitamin c), potassium iodate, ethoxylated mono and diglycerides, calcium sulfate, enzymes), yeast, soybean oil, yellow cornmeal, vital wheat gluten, hydrated distilled monoglyceride (water, monoglyceride and 2% or less or each of the following: preservatives propionic acid and phosphoric acid), calcium propionate. ), FRESH TOMATOES, SLICED MOZZARELLA CHEESE (pasteurized milk, vinegar, salt, enzymes contains: milk ), PESTO SAUCE (basil, canola oil, water, parmesan cheese (pasteurized part-skim cows' milk, cheese culture, salt, enzymes), granulated garlic, salt. allergen alert: contains milk ), BASIL, SALT (salt, calcium silicate, dextrose, potassium iodide.)

ALLERGENS: Milk, Wheat, Gluten

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.