Panini, Mozzarella*

Nutrition Facts

Serving Size 1 SANDWICH
Calories 879
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 49.9g
77%
Sat. Fat 16.7g
- - -%
Trans Fat 0g
Cholesterol 87mg
- - -%
Sodium 1591.2mg
69%
Tot. Carb. 69.1g
21%
Dietary Fiber 2g
6%
Sugars 8.2g
Protein 39.9g
Calcium 101%
Iron 27%
Sodium 69%
Vitamin A - IU 54%
INGREDIENTS: Coleslaw (Cole Slaw* (FRESH CABBAGE, MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) Contains: egg), FRESH CARROTS, SUGAR (sugar), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), BLACK PEPPER, CELERY SEED)), Flatbread Mozzarella Panini Prep* (MOZZARELLA CHEESE (cultured pasteurized milk, cream, sea salt and rennet ), FLAT BREAD (wheat flour, water, soybean oil, yeast, salt, dextrose, calcium propionate (preservative), and soy lecithin Contains soy and wheat ), FRESH TOMATOES, PESTO SAUCE (basil, canola oil, water, parmesan cheese (pasteurized part-skim cows' milk, cheese culture, salt, enzymes), granulated garlic, salt. allergen alert: contains milk )), PICKLE SPEAR (fresh cucumbers, water, vinegar, salt, contains less than 2% of calcium chloride, sodium benzoate (preservative), dehydrated onion, spices (contains mustard), dehydrated garlic, polysorbate 80, dehydrated bell peppers, natural flavor, turmeric extract (color).), HOMESTYLE POTATO CHIPS (potatoes, vegetable oil (may contain one or more of the following: soybean, canola, palm, hydrogenated cottonseed, sunflower), salt, disodium dihydrogen pyrophosphate (to promote color retention), dextrose.)
ALLERGENS: Milk, Eggs, Wheat, Soybeans, 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.