Get your deli sandwich fix without the carbs with this keto reuben “chaffle,” which is essentially classic reuben sandwich fixings between two cheese waffles. Caraway seeds in the chaffle help achieve classic reuben flavor without the heavy carbage of rye bread. Serve with a giant kosher dill pickle.
Ingredients List
- 2 Tbsp olive oil
- 3 large eggs
- sea salt and freshly ground pepper
- 3/4 cup (2-1/2 oz) shredded Swiss cheese
- 1/2 tsp caraway seeds
- 3 Tbsp mayonnaise
- 2 tsp tomato paste
- 1 tsp Dijon mustard
- 3/4 tsp onion powder
- 1/2 tsp hot sauce
- 1/2 tsp GF Worcestershire sauce
- 4 slices (4 oz) pastrami
- 2 slices (1-1/2 oz) Swiss cheese
- 1/2 cup (2 oz) sauerkraut, well-drained, divided
Instructions
- Preheat a 4-well waffle maker, then use a brush or paper towel to grease inside surfaces with the olive oil.
- Set a wire rack over a sheet pan.
- In a medium bowl, whisk the eggs with a pinch of salt. Add the Swiss cheese and caraway seeds and stir to combine. Divide the batter among the 4 wells of the waffle maker and close the top. Cook until the chaffles are golden brown and crispy and the steam has mostly subsided, 5 to 8 minutes. Carefully remove the chaffles and let cool on the prepared wire rack 3 minutes.
- Preheat the oven to 350°F (175°C). In a small bowl, whisk together the mayonnaise, tomato paste, mustard, onion powder, hot sauce, Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set the dressing aside.
- Top 2 of the chaffles with 2 slices of pastrami each, folding them to fit. Top with a slice of Swiss cheese. Bake chaffles on the prepared rack/pan until the cheese is slightly melted, 4 to 5 minutes. Remove from the oven and top each chaffle with 1/4 cup of the sauerkraut and half of the dressing. Top with the remaining chaffles. Cut each sandwich in half and serve.
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