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Togo's® Nutrition Facts

Egg Salad & Cheese Sandwich, Regular size

on wheat bread, Vegetarian


see also: Hummus Sandwich, Large size

Nutrition Facts

Calories and Nutrition Facts Label for Togo's Egg Salad & Cheese Sandwich, Regular size - Fat, Carbohydrate, Protein, Fiber Points, Vitamins and Minerals


INGREDIENTS:
WHEAT BREAD: (Enriched Bleached Wheat Flour (Malted Barley, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Water, Hydrogenated Vegetable Shortening (Soybean, Cottonseed Oil), Yeast, Sugar, Salt, Contains Less Than 2% Of The Following: Dough Conditioner (Datem, Ascorbic Acid, Potassium Iodate L-Cysteine, Azodicarbonamide, And Enzymes), Cracked Wheat, And Caramel Coloring). EGG SALAD (hard cooked eggs (Eggs, Citric Acid, Sodium Benzoate as a Preservative), Parsley, Yellow Mustard (Distilled Vinegar, Water, No. 1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Garlic Powder, Natural Flavor), Lite Mayonnaise [Vegetable Oil (Soybean, Canola), Water, Vinegar, Sugar, Egg Yolk, Modified Food Starch, Salt, Xanthan Gum, Sodium Benzoate, Potassium Sorbate And Calcium Disodium EDTA As Preservatives, Lemon Juice], Letuce, Tomato, Onion, Pickles (Cured Cucumbers, Water, Distilled Vinegar, Salt, 1/10 Of 1% Sodium Benzoate Preservative), Turmeric Natural Flavoring), SALAD DRESSING (Vegetable Oil (Soybean, Canola), Water,
Vinegar, Sugar, Corn Syrup, Modified Food Starch, Beta Carotene, Paprika, Egg Yolk, Salt, Xanthan Gum, Sodium Benzoate, Potassium
Sorbate and Calcium Disodium EDTA as Preservatives, Spice), Pepperoncini (Pepperoncini, Water, Vinegar, Salt, 1/10 Of 1% Sodium Benzoate (Preservative), Turmeric and F.D.&C Yellow #5, Sodium Bisulfite added to Promote Color), Salt, Pepper.

Allergy Data: Contains Eggs, Soy and Wheat.

Sandwich #19



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COMPANY INFORMATION:
Togo's Eateries, Inc.
Togo's/ Allied Domecq Quick Service Restaurants
15 Pacella Park Drive
Randolph, Massachusetts 02368 USA
Website: http://www.togosspeedlunch.com

SOURCE: Company Web Site
UPDATED ON: 3/16/2003

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