Turkey Cheddar Melt
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 822 |
| Calories from Fat | 420 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 46.6g | 123 | Tot. Carb. 52.4g | |
| Sat. Fat 19.5g | 98% | Dietary Fiber 2.9g | 10 |
| Trans Fat 0g | Sugars 2.2g | 2 | |
| Cholesterol 123.6mg | Protein 40.7g | ||
| Sodium 1656.9mg | 72 | ||
Ingredients
BB SOURDOUGH LOAF (Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Contains 2% or less of the following: Wheat Gluten, Acetic Acid, Lactic Acid, Fumaric Acid, Soybean Oil, Salt, Calcium Propionate (Preservative), Potassium Sorbate (Preservative), Wheat Starch, Enzymes, Ascorbic Acid. Allergens: Contains Wheat. Produced in a plant that also processes Sesame. (Not Made with BE Ingredients) Allergens:Wheat, SOY), Turkey (Turkey Breast, Water, Vinegar, Sea Salt, Natural Flavorings, and Turbinado Sugar.), Cheddar Cheese (Cultured Pasteurized Part-Skim Milk, Salt, Enzymes.), Tomato Jam (Tomatoes (Tomatoes), GR SUGAR BROWN LIGHT CANE (Sugar, Molasses), Apple Cider Vinegar, Salt, Cayenne Pepper, Ground Cloves, Ground Cinnamon), Vegan Roasted Garlic Aioli (Mayo Vegan (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice. Non-GMO.), Roasted Garlic (Garlic, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil)), Lemon Juice, Parsley), Provolone Cheese (Paseurized Milk, Cheese Culture, Salt, Enzymes.), Clarified Butter (Pasteurized cream), Arugula
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.