Description
These loaded keto Reuben chaffle sandwiches deliver classic deli flavor without the carb-heavy bread. Think golden, buttery chaffles hugging layers of warm corned beef, melty Swiss, tangy sauerkraut, and a creamy, punchy sauce. It’s the kind of sandwich that feels indulgent enough for a weekend treat but simple enough to pull off on a busy night.
Ingredients
Scale
Creamy pickle sauce
- 3 tablespoons mayonnaise
- 1 tablespoon keto-friendly ketchup
- 2 tablespoons finely chopped dill pickles
Sandwich build
- 4 prepared chaffles (mix 1 teaspoon crushed caraway seeds into the batter before cooking)
- ¼ pound thinly sliced corned beef
- 1 cup sauerkraut, drained well
- 2 ounces Swiss cheese
- 2 tablespoons butter
Instructions
- Mix the sauce: In a small bowl, stir together the mayonnaise, keto ketchup, and chopped pickles until smooth and evenly blended.
- Dress the chaffles: Spread a generous layer of sauce across the inner sides of each chaffle.
- Layer the fillings: Divide the corned beef between two chaffles. Add Swiss cheese over the meat, then spoon sauerkraut on top.
- Close the sandwiches: Place the remaining chaffles on top, sauce side facing inward, pressing gently to hold everything together.
- Toast to golden perfection: Heat butter in a skillet over medium heat. Add the sandwiches and cook for about 4 minutes, until the bottom is crisp and golden. Carefully flip and cook another 4 minutes, or until the cheese melts and both sides are deeply toasted.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
Nutrition
- Calories: 618 kcal
- Sugar: 3 g
- Sodium: 1676 mg
- Fat: 54 g
- Saturated Fat: 17 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 96 mg