Panini, Southwest Chicken

Nutrition Facts

Serving Size 1 SANDWICH

Calories 794

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 37g

57%

Sat. Fat 10.1g

- - -%

Trans Fat 0g

Cholesterol 131.6mg

- - -%

Sodium 2393.1mg

104%

Amount/Serving

%DV*

Tot. Carb. 61.4g

19%

Dietary Fiber 2.3g

Sugars 1.4g

Includes 0g Added Sugars

Protein 42.7g

Vitamin D - 0mcg - 0%

Calcium - 196.8mg - 20%

Iron - 5.6mg - 70%

Potassium - 526.4mg - 11%

INGREDIENTS: Southwest Chicken Panini (FIRE BRAISED CHICKEN BREAST (with juices ingredients: Chicken Breast Meat, Water, Salt, Baking Soda, Natural Flavoring.), 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), RED PEPPERS (red sweet pepper, water, sea salt, and citric acid.), CHIPOTLE MAYONNAISE (vegetable oil (soybean, canola), vinegar, chipotle pepper (red jalapeno peppers, vinegar, sugar, salt, onions), egg yolk, water, corn syrup, contains less than 2% of the following: salt, lime juice, spice, natural garlic flavor, onion, garlic, natural smoke flavor, xanthan gum, jalapeno pepper, red bell pepper, maltodextrin, sugar, natural flavor, calcium disodium edta as a preservative. contains: eggs), JALAPENO CHEESE (monterey jack and american cheeses (milk, cheese cultures, salt, enzymes), water, cream, sweet red bell peppers, jalapeno peppers, salt, sodium phosphate, sorbic acid (preservative), added, color, natural flavor. contains: milk )), PICKLE SPEAR (fresh cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), spices, garlic, turmeric, polysorbate 80.)

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.