Campbell Global Nutrition Team
In celebration of National Sandwich month, the Campbell Nutrition team was tasked to create a supreme stacker, sandwich or wrap. The only rules were as follows – develop and share a power-packed sandwich that is both nutritious AND delicious. Let your nutrition knowledge, creativity and love of food shine!
Which hero reigns supreme? You decide. Just click on the Like button and we will see who rates highest at the end of the month!
Anita’s Feature: Mediterranean Flatbread Sandwich w/ Hummus & Feta
*Nutrition Information: Calories: 236, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 479mg, Total Carb: 31g, Dietary Fiber: 9g, Protein: 12g
Kate’s Feature: Fresh Italian Panini-Style Sandwich
*Nutrition Information: Calories: 417, Total Fat: 20g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 551mg, Total Carb: 47g, Dietary Fiber: 7g, Protein: 17g
Alex’s Feature: Falafel, Feta & Veggie Packed Pita
*Nutrition Information: Calories: 380, Total Fat: 24g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 757mg, Total Carb: 35g, Dietary Fiber: 6g, Protein: 10g
Jenny’s Feature: California BLT
*Nutrition Information: Calories: 410, Total Fat: 20g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 552mg, Total Carb: 49g, Dietary Fiber: 10g, Protein: 17g
Ericha’s Feature: Peanut Butter & Fruit Sandwich: A New Take on the Classic PB&J
*Nutrition Information: Calories: 384, Total Fat: 19g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 366mg, Total Carb: 44g, Dietary Fiber: 8g, Protein: 14g
Trish’s Feature: Heirloom Tomato and Avocado Breakfast Sandwich
*Nutrition Information: Calories: 376, Total Fat: 17g, Saturated Fat: 3g, Cholesterol: 184mg, Sodium: 380mg, Total Carb: 43g, Dietary Fiber: 9g, Protein: 20gNote: Nutrition information doesn’t reflect season to taste with salt and pepper as individual preference/usage may vary.
Niki’s Feature: Thin Roll Veggie Pizzas
*Nutrition Information: Calories: 240, Total Fat: 8g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 590mg, Total Carb: 31g, Dietary Fiber: 8g, Protein: 15g
Sandwiches are a great opportunity to fit in whole grains, veggies, fruit, lean protein, delicious taste and texture– that you can make quickly and hold in your hands. We hope you try and enjoy our featured sandwiches and that they inspire you to get creative in the kitchen!
*Nutrition information is based on the amounts of ingredients the recipe developers used for their version of the recipe. As you change/modify to meet your own preferences, nutrition will be altered.
Three cheers for National Sandwich month!
The Global Nutrition Team & Campbell Nutrition Interns
For Global Nutrition bios visit Meet the Experts
Ericha Grace, Campbell Intern
Ericha is a graduate student at West Chester University working on her Master of Science degree in Community Nutrition. This past May, she graduated from WCU with honors with her Bachelor of Science in Nutrition and Dietetics. Ericha plans to take the Dietetic Technician, Registered exam later this summer to further her career in the dietetics field. She learned a wealth of information about the food industry during her internship in the Global Nutrition and Regulatory Affairs departments and hopes to apply this knowledge in her future career with health and wellness.
Jenny Moylett, Campbell Intern
Jenny is going into her senior year at Penn State University, University Park studying Nutrition and Dietetics. This past summer Jenny worked with the Nutrition and Regulatory Affairs Teams at Campbell Soup as an intern. Through this experience, she discovered the role of a dietitian in the food industry, a route she did not know was possible for a dietitian before. Upon graduation, Jenny will complete a dietetic internship and hopes to either work as a clinical dietitian or further pursue the food industry.
Kate Williams, RD, LD
Kate received her bachelor's degree in dietetics from the University of Delaware and completed her dietetic internship at Johns Hopkins Bayview Medical Center. She has over ten years of experience in a variety of nutrition-related practice areas including clinical nutrition, weight management counseling, health and wellness and nutrition education. Kate has worked as a nutrition consultant to the Campbell Soup Company since 2005.