Leftover Turkey Chaffle Melt
An open faced turkey sandwich with homemade onion and bacon jam, Dijon Mayo, oven roasted hot peppers, and melted cheddar cheese piled a top a low carb chaffle.
Knife & Cutting Board
Large Fry Pan
- 1 chaffle See below for recipe and ingredients
- 2 tablespoons Dijon mayonnaise See below for recipe and ingredients
- 5 oz leftover turkey sliced
- 2 oven roasted hot peppers
- 2 tablespoons caramelized onion & bacon jam See below for recipe and ingredients
- 1 oz white cheddar sliced
Caramelized Onion and Bacon Jam
- 1 pack bacon sliced very thin
- 2 medium onions finely sliced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 3 tablespoons balsamic vinegar
Dijon Mayo Spread (Combine)
- ½ cup mayonnaise
- 3 tablespoons turkey drippings/gravy leftovers
- 2 tablespoons Dijon mustard
Low Carb Chaffle
- ½ cup cheese grated
- 1 large egg
- ½ teaspoon baking powder
- 2 tablespoons psyllium husk
- salt & pepper seasoning
Onion Bacon Jam
Use a sharp knife to finely slice a full pack of bacon. Make small cuts across the width of the slices making the bacon as fine as possible, shavings if you can. Slice the onions very finely as well, and use the small opening on a cheese grater or microplane to grate some fresh ginger.
Add the finely sliced bacon to a cold pan and turn the heat on to medium low in order to slowly render and cook the bacon. Continue to cook for around 10 minutes stirring occasionally, and not letting the pan get too hot. You want to slowly cook and break down the bacon. After the bacon has cooked, drain off the majority of the grease from the pan.
Add the finely sliced onions, and grated ginger to the pan with the bacon and continue to fry over a medium low heat until the onions begin to caramelize, soften, and brown. Approximately 10 minutes.
Bring the heat up to medium, and start adding water to the pan a few tablespoons at a time letting it cook off slightly before adding more. Continue to do this for some time until the ingredients have broken down further into a softer more jam like consistency
Once the ingredients have softened add the soy sauce, white vinegar, and balsamic vinegar and combine well. Allow the vinegar to cook off and simmer for around 5 minutes or so until the sharp smell reduces and remove from the heat. The jam is now ready to go onto your turkey melt.
Low Carb Chaffle
Preheat the waffle iron.
Add all of the ingredients to a large bowl and mix well.
Once the iron is heated, grease the plates with some neutral cooking oil or butter, and pour in the mixture. Spread evenly and close the iron.
If you waffle iron has an indicator light go by that timing, otherwise it will be 3-5 minutes, or until the waffle is not gooey in the middle.
Assembling the Turkey Chaffle Melt
Place the chaffles on a baking sheet and layer on Dijon mayo spread, sliced turkey, roasted hot peppers, caramelized onion and bacon jam, and top with slices of white cheddar cheese.
Bake in a 375°F [190°C] for 5-10 minutes or until he cheese has melted and the sandwich is warmed through.
See post above for detailed instructions on how to make each layer of the sandwich including the oven roasted hot peppers. Using leftover turkey and gravy is the intention of this recipe however fresh turkey or other poultry could just as easily be utilized.
Calories: 915kcalCarbohydrates: 11.7gProtein: 60gFat: 63gFiber: 1.1gSugar Alcohols: 0.1gNet Carbs: 10.5g
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