Description
A low-carb take on the classic Reuben sandwich using crispy chaffles as the bread.
Ingredients
Scale
- 2 cups shredded mozzarella cheese
- 2 large eggs
- Salt and pepper to taste
- 4 ounces corned beef, sliced
- 1/2 cup sauerkraut, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
Instructions
- Preheat your waffle maker.
- In a bowl, combine shredded mozzarella cheese, eggs, salt, and pepper to make the chaffle batter.
- Pour half of the batter into the waffle maker and cook until golden brown.
- Repeat with the remaining batter to make a second chaffle.
- In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder to create the dressing.
- Assemble the sandwich by layering corned beef and sauerkraut between the chaffles.
- Drizzle with the homemade dressing and serve warm.
Notes
Use a nonstick waffle maker for easy release of chaffles. Store chaffles and filling separately in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Waffle Making
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg
Keywords: keto, chaffle, sandwich, low-carb, Reuben