Western · Keto
Reuben Chaffwich
The Katz's Reuben rebuilt on two crispy mozzarella chaffles — corned beef, melted Swiss, sauerkraut, and a quick keto Russian dressing. Same deli flavor, none of the rye.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 1
4g Net carbs
61g Protein
74g Fat
940 Calories
Per serving
Ingredients
- 1 Large egg (for chaffles)
- 1/2 cup (55g) Mozzarella, shredded (for chaffles)
- 5 oz (150g) Sliced corned beef (or pastrami)
- 2 (56g) Swiss cheese slices
- 2 tbsp (28g) Sauerkraut, drained
- 1 tbsp Mayonnaise
- 1 tsp Sugar-free ketchup
- 1/4 tsp Prepared horseradish
- pinch Smoked paprika
- to taste Black pepper
Method
- Whisk the egg and shredded mozzarella together. Cook half the batter at a time in a mini waffle maker for 3-4 minutes per chaffle until crispy and golden. You'll have 2 chaffles. Set aside.
- Stir mayo, sugar-free ketchup, horseradish, and smoked paprika in a small bowl for the keto Russian dressing.
- Warm the corned beef in a dry skillet over medium for 1 minute, then lay both Swiss slices on top, cover with a lid, and let the cheese melt 30 seconds.
- Spread the Russian dressing over both chaffles.
- Pile the cheesy meat on one chaffle, top with sauerkraut and a crack of pepper, then close with the second chaffle.
- Press lightly and serve immediately while the chaffles are crisp.
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