Turkey Club Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 910

Calories from Fat 2

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

Amount/Serving

%DV*

Total Fat 56.8g

87%

Sat. Fat 17.1g

- - -%

Trans Fat 0.3g

Cholesterol 153.5mg

- - -%

Sodium 2186.2mg

95%

Amount/Serving

%DV*

Tot. Carb. 43.8g

13%

Dietary Fiber 5.8g

17%

Sugars 5.7g

Includes 2g Added Sugars

Protein 57.1g

Vitamin D - 1.4mcg - 0%

Calcium - 497mg - 50%

Iron - 3.4mg - 43%

Potassium - 704.8mg - 15%

INGREDIENTS: TURKEY BREAST (turkey breast, turkey broth, salt, natural flavor, vinegar), HOAGIE ROLL (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sugar, yeast, salt, soy and/or cottonseed oils, whey, corn flour, malt, calcium propionate, datem, calcium sulfate, ascorbic acid, l-cysteine, potassium bromate, enzyme contains: wheat, soy, milk may contain poppy or sesame seeds), AVOCADO, PROVOLONE CHEESE (pasteurized milk, cheese cultures, salt, enzymes. contains: milk.), Dijonnaise (MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.), LEMON JUICE (lemon juice)), FRESH TOMATO, BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite), LETTUCE (lettuce ), BALSAMIC GLAZE (balsamic vinegar of modena (wine vinegar, concentrated grape must, caramel color), glucose syrup, sugar, modified corn starch, xanthan gum, contains sulfites ), FRESH RED ONIONS, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER

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.