Keto Reuben Chaffles
Savory pastrami, melty Swiss, tangy dressing, and that signature rye-like caraway kick—sandwiched between crispy, cheesy chaffles
Ingredients
- 6 tbsp olive oil
- 6 eggs
- 1 tsp sea salt
- 1.5 cups swiss cheese shredded
- 1 tsp caraway seeds
- 8 oz sliced pastrami
- 4 slices swiss cheese
- 1 cup spicy kimchi
Dressing:
- 6 tbsp mayonnaise
- 4 tsp tomato paste
- 2 tsp dijon mustard
- 2 tsp onion powder
- 1 tsp hot sauce
- 1 tsp worcestershire sauce
- 1/2 tsp black pepper
Instructions
- Preheat your waffle maker and brush both sides generously with olive oil.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk eggs and sea salt until smooth. Stir in shredded Swiss cheese and caraway seeds until well combined.
- Pour batter into the waffle maker wells (don’t overfill—it expands!). Cook until golden brown and crispy (about 4–6 minutes depending on your machine).
- Transfer chaffles to the parchment-lined baking sheet. Repeat with remaining batter to make 8 chaffles total.
- Preheat oven to 350°F.
- In a small bowl, whisk together mayonnaise, tomato paste, Dijon mustard, onion powder, hot sauce, Worcestershire sauce, and black pepper to make the dressing. Set aside.
- Top 4 chaffles with 2 oz pastrami each (fold to fit), then place a slice of Swiss cheese on top of each.
- Bake 4–5 minutes until cheese is melted and bubbly.
- .Remove from oven. Divide kimchi and dressing evenly among the topped chaffles.
- Cap with the remaining 4 plain chaffles to make sandwiches.
- Serve immediately and enjoy every spicy, cheesy bite!