New Yorker Inspired
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 174 kcal | 9% |
| Fat | 5.4 g | 8% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 3.0 g | 3% |
| Fibre | 2.5 g | — |
| Protein | 10.3 g | 21% |
| Salt | 0.32 g | 5% |
Open Food Facts, ODbL, record updated 4 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dark Rye Bread (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rye Flour, Wheat Gluten, Malted Barley Flour, Yeast, Salt, Emulsifiers: Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids; Rapeseed Oil, Wheat Flour, Flour Treatment Agent: Ascorbic Acid; Wheat Starch), Pastrami (18%) (British Beef, Salt, Water, Sugar, Coriander, Black Pepper, Stabiliser: Tetrapotassium Diphosphate; Paprika, Preservative: Sodium Nitrite; Pimento Extract, Chilli Extract, Flavouring), Tomatoes, American Style Mustard Mayonnaise Mix (8%) (Mayonnaise (Water, Rapeseed Oil, Cornflour, Spirit Vinegar, Pasteurised Egg Yolk, Concentrated Lemon Juice, White Wine Vinegar, Sugar, Salt, Mustard Seed), Water, Spirit Vinegar, Mustard Flour, Mustard Bran, Turmeric, Cornflour, Salt), Emmental Cheese (8%) (Cows' Milk), Gherkin (8%), Spinach, Butter (Cows' Milk).
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450vTetrapotassium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sandwich made with loaf bread and various fillings”: 2.57 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.