Buffalo Chicken Grilled Cheese Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 622

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 36.9g

57%

Sat. Fat 21.9g

- - -%

Trans Fat 1g

Cholesterol 113.2mg

- - -%

Sodium 952.1mg

41%

Amount/Serving

%DV*

Tot. Carb. 76g

23%

Dietary Fiber 2.7g

Sugars 3g

Includes 0g Added Sugars

Protein 19.1g

Vitamin D - 0.7mcg - 0%

Calcium - 239.8mg - 24%

Iron - 2.6mg - 32%

Potassium - 62.5mg - 1%

INGREDIENTS: SOURDOUGH BREAD (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, salt, natural yeast culture, calcium propionate (to preserve freshness) contains: wheat may contain sesame), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color). contains: milk. ), Buffalo Chicken Filling (DICED CHICKEN (all meat (natural proportion blend of 55% white meat and 45% dark meat)), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), BUFFALO SAUCE (distilled vinegar, aged cayenne red peppers, salt, water, canola oil, paprika, xanthan gum (thickener), garlic powder & natural flavor.), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), RANCH DRESSING (soybean oil, water, cultured buttermilk, egg yolk, distilled vinegar, contains less than 2% of salt, monosodium glutamate, modified corn starch, buttermilk solids, sugar, garlic*, xanthan gum, spice, citric acid, onion*, sorbic acid (preservative), calcium disodium edta (to protect flavor), milk, natural flavor, egg whites. *dried contains: egg, milk.))

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.