The reuben is maybe my favorite sandwich on earth. Rye bread is one of those tastes I acquired as an adult, and I adore it now. Of course, there’s very little about rye that’s keto. But one of the strongest flavors in rye bread is the caraway seeds, and if you use those in a chaffle, it actually does a decent job of mimicking the flavor of rye bread. I made this recipe, including the chaffle itself, for my non-keto husband, and for the first time he said “You know, I might actually be able to do this keto thing.” Chaffles are a game-changer, ladies and gentlemen. He didn’t miss the bread, and he loves bread.
This one is super easy. The chaffle recipe is very similar to the one I used for my Beef on Chaffleweck recipe, just with more caraway seeds. So to make one sandwich, start with two slices of Swiss cheese. You’ll shred one and put the other aside. Sprinkle 1/4 of the shredded Swiss on the Dash mini-waffle maker, then sprinkle with 1/4 teaspoon of caraway seeds. Add half a beaten egg, then top with another 1/4 of the cheese and another 1/4 teaspoon of caraway seeds. Close the Dash and cook for 3 minutes, then repeat so you have two rye chaffles.
While the chaffles are cooking, prepare the innards. I used to go to this great New York deli in my town (before the owner retired–insert sad face here) that made one of the best reubens I’ve ever had in my life. They’d slice the rye fresh for every sandwich, and it was piled so high with corned beef. There was no way they could grill it and have the beef warm, so they actually stacked the inside of the sandwich in a cylindrical container and microwaved it. Kind of brilliant, honestly. So that’s what I did here. For each sandwich, use 1/4 pound of thinly-sliced deli corned beef, 1/4 cup of drained sauerkraut, and a slice of Swiss cheese. I used a round Gladware container. Stack the ingredients in order and microwave them for 30-40 seconds, until the cheese is melted. The picture below is what the sandwich filling setup looks like before the cheese is put on.
Of course, it’ll need Thousand Island dressing, too. For one sandwich, you’ll need to mix half a tablespoon of mustard, half a teaspoon of sugar-free ketchup, and as much dill pickle relish as you’d like–I use 1/4 tsp. Stir it all together and you’ve got your sandwich condiment. Slather that all over the inside of one chaffle. Invert the sandwich fillings onto that chaffle, so the Swiss cheese is on it, then put the bottom chaffle on, flip it over, and devour.
Chaffle Reuben
Equipment
- Dash mini-waffle iron
Ingredients
- 2 slices Swiss cheese
- 1 tsp caraway seeds
- 1 large egg beaten
- 1/4 pound deli corned beef
- 1/4 cup sauerkraut
- 1/2 tbsp mayonnaise
- 1/2 tsp sugar-free ketchup
- 1/4 tsp dill pickle relish
Instructions
- Tear up or finely chop one slice of the Swiss cheese, setting the other slice aside to put on the sandwich.
- Preheat your Dash. When it's preheated, sprinkle the surface with 1/4 of the shredded Swiss and 1/4 teaspoon of the caraway seeds. Top with 1/2 of the beaten egg, then sprinkle another 1/4 of the Swiss and 1/4 teaspoon of the caraway seeds on top. Close the Dash and cook for about 3 minutes, until golden brown. Remove and repeat with the remaining Swiss, caraway seeds, and egg.
- While the chaffles are cooking, stack the corned beef, sauerkraut, and remaining slice of Swiss in a round microwave-safe container. Microwave for 30-40 seconds, until the Swiss is just melted.
- Mix together the mayonnaise, ketchup, and relish. Spread that on the inside of one chaffle. Invert the container with the fillings onto that chaffle Swiss side down, then place the second chaffle on the corned beef side. Turn it back to Swiss side up to eat.
- Macros per serving: 524 calories, 3 grams net carbs, 46 grams protein, 35 grams fat.
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