Beef on Chaffleweck
The beef on weck, a Buffalo classic sandwich, has been given a keto makeover with a chaffle kimmelweck roll!
Equipment
- Dash mini-waffle iron
Ingredients
For the Au Jus
- 1 cup beef broth
- 1 beef bouillon cube see notes above
- 1/2 tsp Worcestershire sauce
- 1/8 tsp xanthan gum
For the Sandwiches
- 1 lb thinly-sliced deli roast beef
- 1 tsp caraway seeds or more to taste
- 1 tsp kosher salt
- 4 large eggs beaten
- 1 cup shredded Swiss or provolone cheese
- 4 tsp prepared horseradish or more to taste
Instructions
For the Au Jus
- Combine the beef broth, bouillon, and Worcestershire sauce in a small saucepan over medium-low heat and bring to a simmer. Sprinkle the xanthan gum over the surface and whisk in until there are no more clumps and the au jus thickens. Reduce the heat to as low as possible and keep at a bare simmer as you make the rest of the ingredients.
For the Sandwich
- Heat up the Dash until the light turns off. Sprinkle 1/4 teaspoon each of caraway seeds and salt evenly over the waffle iron. Add 1 tablespoon of the shredded cheese, about 2 tablespoons of the egg, and top with another tablespoon of cheese. Close the lid and cook until the waffle is crispy and holds its own shape, about 3 minutes. Repeat 3 more times, then do the bottom buns the same way only without the caraway seeds and salt. If you want, you can keep the buns in the oven on warm as you make them.
- When you're making the last set of buns, put the roast beef into the au jus and turn it to coat, allowing the beef to warm up a bit but not cook. Put 1/4 pound of beef on each bottom bun, top with a teaspoon or so of horseradish, then the top bun. Serve immediately.
- Macros per serving: 309 calories, 1 gram net carbs, 38 grams protein, 17 grams fat.