Chaffle Reuben
A deli staple, served on chaffle rye bread.
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.