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Pizza Hut Bistro® Nutrition Facts

Black Forest Ham & Cheese Toasted Sandwich

see also: Milk Chocolate (Goss)

Nutrition Facts

Serving Size: 1 sandwich • 350g
Amount Per Serving
Calories  710Calories from Fat  240
% DV
Total Fat  27g42%
    Saturated Fat  10g50%
    Trans Fat  0g 
Cholesterol 85mg28%
Sodium  2260mg94%
Total Carbohydrate  79g26%
    Dietary Fiber  4g16%
    Sugars  8g 
Protein  39g78%
Vitamin A  40% Vitamin C  20%
Calcium  35% Iron  30%

Unofficial Pts+: 19
(Old Pts: 16)

Percent of Calories from:
  Fat: 33.8%     Carb: 44.5%     Protein: 22%  
(Total may not equate 100% due to rounding.)


Bleached enriched wheat flour [wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], water, contains 2% or less of: yeast, salt, soybean oil [TBHQ added to maintain freshness], calcium propionate added as preservative, dough conditioners [datem, ascorbic acid, lcysteine, azodicarbonamide, potassium iodate], fumaric acid, enzymes, dextrose, sodium diacetate, lactic acid, cornmeal, ham cured with water, dextrose, contains 2% or less of: salt, sodium lactate, sodium phosphates, sodium dicetate, sodium erythorbate, sodium nitrite, tomatoes, garlic herb mayo soybean oil, water, egg yolk, high fructose corn syrup, distilled vinegar, lemon juice from concentrate, salt, sugar, garlic, spices, cider vinegar, potassium sorbate and sodium benzoate added as preservatives, mustard seed, natural flavor, dehydrated onion, xanthan gum, propylene glycol alginate, calcium disodium, pasteurized milk, cheese culture, salt, enzymes, smoke flavoring, lettuce, distilled vinegar, no. 1 grade mustard seed, water, salt, contains less than 2% of spices, turmeric and natural flavors, cultured pasteurized milk, salt, enzymes, natural vegetable color and powdered cellulose [to prevent caking], pasteurized milk, cheese cultures, salt, enzymes, powdered cellulose as anti-caking agent.
Contains: egg, milk, wheat.

Pizza Hut, Inc.
P.O. Box 428
Wichita, Kansas USA 67201-0428

SOURCE: Company Web Site
UPDATED ON: 3/28/2008

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