Open Club

Open Club

$0.00

Chicken breast mixed with mayonnaise, parmesan cheese and bacon, topped with chives on a toasted ciabatta.

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Nutritional Info Per serve
       
Energy (kJ) 1696 kJ (405 Cal)
Protein (g) 21.5 g
Fat, Total (g) 19.3 g
– Saturated (g) 4.4 g
– Monounsaturated (g) 5.5 g
– Polyunsaturated (g) 9.5 g
– Trans (g) Less than 0.1 g
Carbohydrates (g) 36 g
– Sugars (g) 3.6 g
Sodium (mg) 1228.9 mg
The average adult daily energy intake is 8700KJ


       
   
Ingredients
       
Ciabatta: Wheat Flour (Thiamine, Folate), Water, Vegetable Oil, Yeast [Yeast, Sorbitan monostearate E491, Ascorbic Acid E300], Iodized Salt, Vinegar, Wheat Gluten, Improver (Wheat Flour, Malt Flour, Antioxidant Ascorbic Acid (E300), Enzymes (Wheat)), Conditioner (Wheat Flour, Emulsifier (471,481), Soy Flour, Enzyme), Acidity Regulator (262), Preservative (281). Topping: Flour
Chicken Breast: Chicken (92%), Mineral Salt (451, 508), Salt, Water, Milk Solids, Wheat Flour, Salt, Hydrolysed Vegetable Proteins (Maize, Soy), [Yeast Extract, Food Acid (270), Flavour Enhancers (631, 627)], Sugar, Natural Flavours, Dextrose, Glucose Syrup, Yeast Extracts, Vegetable Powder.
Bacon: Pork (59%), Water, Cure [Modified Starch (1442) (Maize or Tapioca), Acidity Regulators (326, 325, 262), Salt, Dextrose, Sugar, Mineral Salts (450, 451), Antioxident (316), Preservative (250), Thickener (1414), Spice Extracts, Vegetable Gum (407), Wood Smoke, Emulsifier (433), Buffer (500), Maltodextrin (corn), Modified Starch (1450), Natural Flavours].
Parmesan: Pasteurised Milk, Salt, Cultures, Enzyme.
Mayonnaise: Vegetable Oil (Canola and soybean), (76%), Egg yolk (7.5%), water, vinegar, sugar, salt, lemon juice, natural mustard flavour, preservative [(385) (to protect quality), natural colour (paprika extract).
Allergens: This product contains Wheat, Gluten, Milk, Soy and egg products. This product may contain traces of Nuts, Rye, Oats, Barley, Soya, Sesame seeds, Walnut, Sulfites. Our Mayonnaise is made on equipment that also processes products containing milk and fish.