Panini, Mozzarella

Nutrition Facts

Serving Size 1 SANDWICH

Calories 873

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 41.1g

63%

Sat. Fat 14.3g

- - -%

Trans Fat 0g

Cholesterol 87mg

- - -%

Sodium 2332.9mg

101%

Amount/Serving

%DV*

Tot. Carb. 73.1g

22%

Dietary Fiber 3.9g

12%

Sugars 8.2g

Includes 0g Added Sugars

Protein 42.8g

Vitamin D - 0.4mcg - 0%

Calcium - 931mg - 93%

Iron - 5.9mg - 73%

Potassium - 411mg - 9%

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 (whole celery seeds ))), Mozzarella Panini (MOZZARELLA CHEESE (cultured pasteurized milk, cream, sea salt and rennet ), 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), 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).)

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.