Scrapple Sandwich on Rye
A Scrapple Sandwich on Rye is a hearty, savory breakfast or lunch staple featuring pan-fried slices of scrapple—a Pennsylvania Dutch loaf made from pork scraps and cornmeal—served between slices of tangy rye bread. It's a classic comfort food from the Mid-Atlantic region of the United States, often enjoyed with mustard or ketchup.
🍽️ Nutrition at a glance
This sandwich is high in protein and fat, with a moderate amount of carbs from the cornmeal and rye bread. It provides key nutrients like iron, B vitamins, and selenium, and a typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 35 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 980 mg |
| Iron | 3.5 mg |
| Selenium | 18 mcg |
| Thiamin (B1) | 0.6 mg |
| Niacin (B3) | 5 mg |
| Vitamin B12 | 1.2 mcg |
| Phosphorus | 220 mg |
| Zinc | 3 mg |
| Potassium | 280 mg |
Per 1 sandwich (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Scrapple is a historic example of nose-to-tail eating, originally created to minimize waste by using every part of the pig. Nutritionally, it offers a dense source of protein and iron, though it's also high in sodium and saturated fat.
