The 64 BLT

Serving Size 1 PRTN

Amount per serving
Amount per serving
Calories	240
Calories from Fat	113

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

Nutrition Values per serving size
Nutrition Values per Serving Size
Amount/Serving	%DV*	Amount/Serving	%DV*
Total Fat 12.5g	33	Tot. Carb. 21.2g
Sat. Fat 3.1g	15%	Dietary Fiber 1.8g	6
Trans Fat 0g		Sugars 1.2g	1
Cholesterol 20.6mg		Protein 11.1g
Sodium 859.6mg	37

Ingredients

Baguette (Flour (bleached wheat flour, malted barley flour, niacin, iron, ascorbic acid, thiamin mononitrate, riboflavin, folic acid), Water, Soybean Oil with Citric Acid, Fresh Yeast, Salt, Sugar, 2% or Less of: Vital Wheat Gluten, Calcium Propionate, Enzymes, Calcium Sulfate.Made in a facility that processes wheat, soy, eggs, milk and tree nuts ), Bacon (PK BACON LAYFLAT 18/22 (Cured With Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite.)), FP TOMATOES, SLICED RED 1/4", Green Leaf Lettuce, Honey Habanero Spread (Mayonnaise (SOYBEAN OIL, WATER, CORN SYRUP, EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF SALT, MUSTARD SEED, CALCIUM DISODIUM EDTA.), Lime Juice (Key West Lime Juice from concentrate, and less than 1/10 of 1% Sodium Benzoate), Honey, Salt (Salt, Yellow Prussiate Of Soda (yps)), FP HABANERO, Garlic, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil)), RADISH SLICED, Alfalfa Sprouts, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt (Salt, Yellow Prussiate Of Soda (yps)), Black Pepper 16oz

For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.

Allergens

Contains Soy

Contains Wheat

Contains Eggs

Contains Gluten

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.