Crack the eggs into a mixing bowl and whisk them thoroughly until the yolks and whites are fully blended and the mixture looks smooth and slightly frothy. This step helps create a uniform chaffle batter and ensures even cooking later.

Add the almond flour to the eggs, followed by half of the shredded cheese. Stir gently but completely until everything is well combined. The batter should be thick and cohesive, not runny, with the cheese evenly distributed throughout.

Preheat the waffle maker fully so it is nice and hot before adding the batter. Lightly grease both plates with butter or oil using a brush or paper towel to prevent sticking and to help the chaffles crisp up nicely.

Spoon the batter into the center of the waffle maker and close the lid gently. Cook until the chaffles are deeply golden and crisp on the outside. Depending on your waffle maker, this usually takes a few minutes. Remove carefully and set aside; you should end up with two sturdy chaffles.

While the chaffles are cooking, warm the meat and cabbage gently in a pan over medium-low heat. Stir occasionally and heat just until warmed through and slightly softened. Avoid overcooking, as you want the filling juicy and tender, not dry.

In a small bowl, mix the creamy base with the mustard until smooth and well blended. Taste and adjust if needed, aiming for a sauce that is creamy with a noticeable but balanced tang.

Place one cooked chaffle on a flat surface and spread an even layer of the sauce over the top. Add the warm meat and cabbage mixture, distributing it evenly so each bite gets a good balance of filling.

Sprinkle the remaining shredded cheese over the filling, then place the second chaffle on top to form a sandwich. Press down gently so everything holds together without squeezing out the filling.

For extra crispness and a more classic sandwich texture, place the assembled chaffle sandwich into a warm pan and cook for 1–2 minutes per side until the exterior is golden and the cheese inside is fully melted.

Remove the sandwich from the heat and let it rest for about a minute before serving. This short rest allows the cheese to set slightly, making the sandwich easier to handle and even more enjoyable to eat while warm.