Keto Reuben SandwichWendy Polisi Pressure Cooker Recipe
This keto-friendly Reuben is fast and flavorful with crisped buttery chaffles wrapped around juicy corned beef, Swiss cheese, sauerkraut, and tangy homemade dressing.
Equipment
- 1 Mixing bowl for mixing dressing
Ingredients
Main Ingredients
- 3 tablespoons Mayonnaise for creamy tang
- 1 tablespoon Keto ketchup sweetness without carbs
- 2 tablespoons Minced dill pickles for crunch and zing
- 4 Chaffles with 1 teaspoon crushed caraway seeds for rye flavor
- 0.25 pound Corned beef thinly sliced
- 1 cup Sauerkraut for tangy texture
- 2 ounces Swiss cheese for melty goodness
- 2 tablespoons Butter to crisp outside
Instructions
Instructions
- In a small bowl, mix mayonnaise, keto ketchup, and minced dill pickles to make the dressing.
- Lay out chaffles and distribute sliced corned beef evenly.
- Top each chaffle with sauerkraut and Swiss cheese.
- Drizzle or spread dressing over toppings of each chaffle.
- Roll each chaffle tightly to enclose the filling.
- Heat butter in a skillet over medium heat.
- Place chaffle roll-ups seam side down and cook 3–4 minutes each side until golden outside and cheese melts inside.
- Remove from skillet, let cool slightly, and serve warm.
Notes
Wrap leftovers tightly and store in fridge for up to 2 days or freeze for later. Reheat in low oven for best texture.