Declared allergens
This product declares Egg, Gluten, Mustard.
Declared on pack via Open Food Facts · updated 1 Apr 2026
Club Sandwich
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Egg
- Gluten
- Mustard
Declared on pack via Open Food Facts · updated 1 Apr 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Pain pour toast49%No flag
- Whole wheat flour5.5%No flag
- Iodised salt0.3%No flag
- Beans0.2%No flag
- Pulpe de malpighia en poudre<0.1%No flag
- Jambon de derrière12%No flag
- Pork meat6.9%No flag
- Sel nitrité pour saumure · E2501.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Preservative0.6%No flag
- E2500.6%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Stabiliser1.2%No flag
- E4501.2%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E4511.2%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Antioxidant0.4%No flag
- E3010.4%No flag
- Sauce tartare11%No flag
- Pickled gherkin1.3%No flag
- D'élevage au sol0.6%No flag
- Amidon de maïs visqueux0.2%No flag
- Thickener<0.1%No flag
- E415<0.1%No flag
- MustardNo flag
- Powdered condimentNo flag
- ChivesNo flag
- Table vinegarNo flag
- Iodised saltNo flag
- Concentrated lemon juiceNo flag
- Barn eggs11%No flag
- Smoked bacon2.6%No flag
- Pork meat1.6%No flag
- Sel nitrité pour saumure · E2500.5%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Preservative0.3%No flag
- E2500.3%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Antioxidant0.3%No flag
- E3010.3%No flag
Show original label text
Pain pour toast 49% (farine de blé, eau, farine de blé complète, huile de colza, levure, germes de blé, sel de cuisine iodé, farine de haricots, farine de seigle, pulpe de malpighia en poudre), jambon de derrière 12% (viande de porc [Suisse], sel nitrité pour saumure [sel de cuisine, conservateur: E250], stabilisant: E450 et E451, glucose, extraits d'épices, antioxydant: E301), sauce tartare 11% (huile de tournesol, eau, cornichons, jaune d'oeuf [d'élevage au sol], persil, amidon de maïs visqueux, épaississant: E 415, sucre, câpres, épices, moutarde, condiment en poudre, ciboulette, vinaigre de table, sel de cuisine iodé, jus de citron concentré), oeufs cuits 11% (d'élevage au sol), tomates, concombres, carottes, lard fumé rôti 2.5% (viande de porc [Pays-Bas, Allemagne], sel nitrité pour saumure [sel de cuisine, conservateur: E250], antioxydant: E301, extraits d'épices).
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
What drives this
- CucumberLow concern
3 of 4 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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