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Grilled Chicken Parmesan Sandwich

dairyeggglutensoy

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Nutrition

Calories
461
Fat
14.2g
Carbs
48.2g
Protein
36.7g

Serving 1 each · 461 cal

1 servings per container

Total Fat
14.2g
Total Carbohydrate
48.2g · 37%
Saturated Fat
4.6g
Dietary Fiber
1.8g · 5%
Trans Fat
0g
Total Sugars
4.3g
Cholesterol
71.4mg
Added Sugars
0g · 0%
Sodium
1372.5mg · 91%
Protein
36.7g
Iron
3.3mg · 18%
Vitamin C
7mg · 8%
Vitamin A - RE
0mcg · 0%
Calcium
294.1mg · 23%
Trans Fatty Acid
0g
Carbohydrates
48.2g · 37%
Insoluble Fiber
0g
Potassium
0mg · 0%
Soluble Fiber
0g
Ingredients

Soft White Sub Roll 6" (Patent Flour [enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]. malted barley flour). Water, Sugar, Dough Conditioner [cultured wheat flour), Vital Wheat Gluten, Salt, Vegetable Shortening (soybean oil, hydrogenated soybean oil, mono and diglycerides), Vegetable Shortening (soybean oil, hydrogenated soybean oil, hydrogenated cottonseed oil), Dough Improver (wheat flour, diacetyl tartaric acid esters of mono and diglycerides [DATEM], ascorbic acid, enzymes, potassium iodate, azodicarbonamide, soybean oil, L- cysteine), Dough Conditioner (yeast]. Dough Improver [enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). enyzmes) Contains Dairy, Egg Wheat and Soy), Diced Chicken (Diced Chicken Meat Dark And White. ), Pizza Sauce (Vine-ripened Fresh Tomatoes, Fresh Sautéed And Caramelized Onions In A Blend Of Extra Virgin Olive Oil And Sunflower Oil, Carrot Puree, Garlic Puree, Salt, Sugar, Basil, Onions, Black Pepper, Red Pepper, And Naturally Derived Citric Acid.), Provolone Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes.), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor))

Allergens: Dairy, Eggs, Gluten, Soybeans

Official label

History

Served 1 day in the last year · First served Sat, Oct 17

  1. South Campus (Dinner)