There is something about a turkey sandwich that makes it a classic, go-to choice for lunch. I love eating turkey mixed with mayo, tomatoes, dijon mustard, and lettuce. Growing up, I would be so excited when my mom packed it for lunch.
As an adult, I still love turkey sandwiches. I've had to modify the sandwich given my low carb lifestyle. If you've been a part of the community for a while, you know my love for chaffles. I'm made various versions- pizza chaffles, pumpkin chaffles, cinnamon roll chaffles. They are so versatile, fun, and easy to make. Because I don't eat traditional bread, I opt for chaffles. To be honest, I use any excuse to use my double-sided waffle maker. I love using chaffles instead of low carb "bread" because it's filling, and you can determine the level of crunchiness.
If you don't know what chaffles are, they are waffles primarily made out of eggs and cheese (cheese + waffles= chaffles). I love that they don't have an eggy taste and that they are crunchy on the outside and pillowy on the inside.
For this recipe, I used the classic ingredients- lettuce, tomatoes, and cheese. But, I also used chipotle mayo. It's the perfect addition as it gives a sweet, spicy, tangy flavor. It definitely takes the sandwich to the next level.
Check out my step-by-step recipe video, ingredients, and instructions below! I can't wait to know what you think of the recipe.
4 large eggs
2 tbsp almond flour
1/2 tsp sea salt
1/2 tsp baking powder
1 c shredded mozzarella, divided
3- 4 slices of turkey deli meat
2- 3 slices of cheddar cheese
Preheat the waffle iron. In a large bowl, mix almond flour, sea salt, eggs, and baking powder. Toss in the mozzarella.
Grease waffle iron with cooking spray, then pour the batter into the waffle iron and cook until light golden, about 3 minutes. Repeat with remaining batter.
Remove the chaffles when they finish cooking. Layer one chaffle with cheese, turkey deli, chipotle mayo, lettuce, and tomatoes. Cover the sandwich with the second chaffle.
Cut the sandwich in half and enjoy!