When I discovered the chaffle, I started making all of my favorite sandwiches that I hadn’t had in ages. It’s definitely been a game-changer. If you me to recreate a recipe for your favorite regional sandwich, let me know! I can probably pull off everything but Primanti Brothers, as I have yet to find a decent keto french fry recipe. Today’s recipe is yet another famous sandwich–the Cuban.
A Cuban sandwich is a grilled panini-style sandwich consisting of roast pork, ham, Swiss cheese, mustard, and pickles on grilled bread–most often a baguette. A chaffle is a perfectly good substitute, because you get that nice crunchy texture from it. If you’re making this for non-keto family members, definitely use a baguette and a weight or a panini press to grill it, so it smashes nice and flat.
For the roast pork, I used my Sous vide Cuban pork tenderloin, but you can use any pork recipe you want. Even a simple crock pot or Instant Pot shredded pork will work, as long as you drain it thoroughly so it’s not super liquidy. You’ll also want deli ham without added sugar or honey, both sliced and shredded Swiss cheese, pickle slices, and Dijon mustard.
To make the chaffle, start out by preheating your Dash mini-waffle iron. While it heats, beat one large egg with a tablespoon of almond flour, a tablespoon of full-fat Greek yogurt, and 1/8 teaspoon of baking powder. You’ll recognize this as a variation of the Wonder Bread chaffle recipe, but this one uses Greek yogurt so the flavor is more reminiscent of a sourdough. If you don’t want to deal with buying yogurt just for this, then go ahead and use the Wonder Bread recipe, or just use a plain beaten egg with no fillers. Measure out 1/4 cup of shredded Swiss cheese and divide it into 4 equal piles. Sprinkle one of the piles on the surface of the Dash, pour half the egg mixture onto it, then sprinkle with another pile of cheese. Close the Dash and cook for 3-5 minutes, until it’s golden brown and crispy. Repeat with the rest of the ingredients.
While the chaffles cook, prepare the inside of the sandwich. Put 3 ounces of cooked roast pork on the bottom of a round microwave-safe bowl. I use these Gladware containers because they’re also very useful for meal prep. Top the pork with 2 ounces of deli ham, then top the ham with a slice of Swiss cheese. Microwave the whole thing for 40-50 seconds, a bit longer if your pork is also cold.
To assemble the sandwich, figure out which bun you want to be your top bun. Usually my chaffles have a pretty side and an ugly side–the ugly side is the top side when it’s cooking. On the ugly side, spread some Dijon mustard and put some pickle slices on the mustard. Invert the pork, ham, and cheese so the cheese is touching the pickles, then put the bottom bun on top of the pork and invert it to serve.
Keto Chaffle Cuban Sandwich
Equipment
- Dash mini-waffle iron
Ingredients
For the Chaffles
- 1 large egg
- 1 tbsp almond flour
- 1 tbsp full-fat Greek yogurt
- 1/8 tsp baking powder
- 1/4 cup shredded Swiss cheese
For the Sandwich Filling
- 3 ounces roast pork
- 2 ounces deli ham
- 1 slice Swiss cheese
- 3-5 sliced pickle chips
- 1/2 tbsp Dijon mustard
Instructions
For the Chaffles
- Preheat the Dash mini-waffle iron.
- Beat together the egg, almond flour, yogurt, and baking powder in a small bowl.
- Sprinkle 1/4 of the shredded Swiss directly on the preheated waffle iron. Top with half of the beaten egg mixture, then add another 1/4 of the Swiss on top. Close the Dash and cook for 3-5 minutes, until golden brown and crispy.
- Repeat with the remaining ingredients.
For the Sandwich Fillings
- Layer the pork, ham, and slice of Swiss cheese in that order in a small microwaveable bowl. Microwave for 40-50 seconds, until the cheese melts.
- Spread the inside of one chaffle with the mustard, then top with the pickles. Invert the bowl onto the top chaffle so that the melted Swiss is touching the pickles. Place the bottom chaffle onto the roast pork and invert the sandwich so that the pork side is down and the mustard side is up.
- Macros per serving: 522 calories, 4 grams net carbs, 46 grams protein, 33 grams fat.
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