Bacon Grilled Cheese Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 714

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 49.3g

76%

Sat. Fat 27.3g

- - -%

Trans Fat 0.9g

Cholesterol 128.9mg

- - -%

Sodium 1456.4mg

63%

Amount/Serving

%DV*

Tot. Carb. 46.3g

14%

Dietary Fiber 0g

Sugars 6.4g

Includes 0g Added Sugars

Protein 22.4g

Vitamin D - 0.6mcg - 0%

Calcium - 343.9mg - 34%

Iron - 2.8mg - 35%

Potassium - 27.1mg - 1%

INGREDIENTS: BREAD (unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid),water, high fructose corn syrup, contains 2% or less of each of the following: yeast, salt, soybean oil, wheat gluten, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides and/or diglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono- and diglycerides, enzymes), soy flour, yeast food (ammonium sulfate), monocalcium phosphate, calcium sulfate, soy lecithin, calcium propionate (to retard spoilage)), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.), CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color). contains: milk. ), Bacon (BACON (pork, water, sea salt, cane sugar, cultured celery juice, cherry powder))

ALLERGENS: Milk, 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.