Angus Three Cheese & Bacon Sandwich
lean angus beef freshly sliced and piled high with 3 cheeses and pepper bacon with parmesan peppercorn ranch sauce on an authentic Italian-style roll
Black Angus Beef: Beef, Water, Sea Salt, Raw Sugar, Sodium Phosphate, Yeast Extract. Coated With: Black Pepper, Caramel Color, Salt, Dextrose, Onion Powder, Spices, Garlic Powder, Citric Acid, Hydrolyzed Soy Protein, Spice Extractives.
Sub Roll: Enriched Bleached Wheat Flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), Water, Contains 2% or less of each of the following: Salt, Yeast, Wheat Gluten, Sugar, Dextrose, Soybean Oil, Calcium Stearoyl Lactylate, Calcium Propionate and Phosphoric Acid (for freshness), Malt, DATEM, Mono and Diglycerides, Potassium Iodate, Ethoxylated Mono and Diglycerides, Ascorbic Acid, Calcium Sulfate, Enzymes (wheat), Azodicarbonamide, Propionic Acid, L-Cysteine, Whole Wheat Flour.
Swiss Cheese, Processed Sliced: Cultured Milk, Skim Milk, Water, Salt, Sodium Citrate, Sodium Phosphate, Cream, Citric Acid, Sorbic Acid (preservative), Enzymes, Lactic Acid, Soy Lecithin.
CONTAINS: MILK, SOY.
Shredded Cheddar Cheese: Cultured Pasteurized Milk, Salt, Enzymes, Artificial Color, Potato Starch and Powdered Cellulose (to prevent caking), Natamycin (natural mold inhibitor).
Pepper Bacon: Pork cured with: Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Flavoring, Sodium Nitrite. Coated with Ground Black Pepper and Sugar.
Parmesan Peppercorn Ranch Sauce: Soybean Oil, Buttermilk, Water, Egg Yolk, Parmesan Cheese (part skim milk, cheese cultures, salt, enzymes), High Fructose Corn Syrup, Distilled Vinegar, Peppercorns (packed in water, salt, vinegar), Salt, Garlic (including dehydrated), Spices, Onion (dehydrated), Xanthan Gum, Monosodium Glutamate, Natural Flavors, Propylene Glycol Alginate, Potassium Sorbate and Sodium Benzoate (preservatives), Citric Acid, Lactic Acid, Calcium Disodium EDTA (to protect flavor).
CONTAINS: EGG, MILK.
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