Carnivore Sandwich
Published March 5, 2023 • Updated March 6, 2026
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I started making this because I was tired of eating the same rotation of steak and ribs every single week. I wanted something I could hold in my hands. Something that actually felt like a meal and not just another plate of meat.
The ‘bread’ is a carnivore waffle made from egg, ground pork rinds, and shredded mozzarella. I mix those three things together, press the batter into a mini waffle maker, and the result is a crispy shell that holds toppings without falling apart. I’ve loaded these with bacon, fried eggs, and melted cheddar, and the waffle doesn’t buckle. It holds.
Here’s what I think makes this work so well: everything in it comes from animals. Eggs, cheese, pork rinds, bacon. If you’re eating carnivore, you probably already have all of this in your fridge. No special shopping trip. No weird ingredients. I pull everything out, make the batter in one bowl, and the whole thing comes together in about 10 minutes.
The texture is what gets people. I’ve had friends argue with me about what the waffles are made of because they don’t taste like pork rinds at all. The outside crisps up from the cheese, and the inside stays sturdy enough to bite through without everything sliding out. My reader April told me her husband didn’t even realize the bread was pork rinds until she told him. He asked her to make it again the next day.
And the macros are solid. The whole thing clocks in at 1.3g carbs, all from the mozzarella. I’ve swapped in shredded cheddar to drop it even lower, and it still works. If you’re strict zero carb, go with cheddar.
I make these for breakfast most of the time (fried egg, bacon, cheese is hard to beat in the morning), but the waffle base works for lunch too. I’ve done steak slices, deli turkey, even keto sliders stacked between two waffles. If you’re looking for other handheld meals, I also keep lettuce wraps and turkey wraps in my weekly rotation.
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Carnivore "Bread" Ingredients
1 egg -
1/2 cup pork panko
-
1/3 cup shredded mozzarella cheese
-
pinch of salt
-
small waffle maker
Carnivore Sandwich Ingredients
-
2 slices bacon, cooked
-
1 fried egg
-
1 slice cheddar cheese
Step by Step Instructions
Step by Step Instructions
Make carnivore 'bread'
In a small bowl, add egg, pork panko, mozzarella cheese and salt. Mix to combine.
- 1 egg
- 1/2 cup pork panko
- 1/3 cup shredded mozzarella cheese
- pinch of salt
Waffle bread
Preheat waffle maker. Add half the batter to the waffle plate and close. Let cook for 2-3 minutes or until you can open the waffle maker without the cheese sticking to the plates. Remove once crispy and repeat with remaining batter.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I keep the fried egg from sliding out?
I had the same problem the first few times. The egg is round and the waffle is flat, so it wants to roll right out on the first bite. What I do now is press the fried egg flat with my spatula right after flipping it in the pan. I cook it until the yolk is just set (not runny), then it sits in the waffle like a slice of cheese. My reader Melissa figured this out on her own, and she's right: that one small change makes the whole sandwich hold together.
Can I make this without a waffle maker?
I've done this in a skillet and it works, just looks different. I press the batter into a small circle in a buttered pan over medium heat, cook it about 2 minutes per side until the cheese crisps up on both surfaces. The shape is more like a pancake than a waffle, so you lose the grid texture, but the taste and crunch are close. I still prefer my waffle maker because the pockets trap the melted cheese, but a skillet gets the job done.
What's the difference between a paffle and a chaffle?
A chaffle is a cheese waffle made with egg and shredded cheese (usually mozzarella or cheddar), and it's been around in keto circles for years. A paffle uses pork rinds in the batter alongside the egg and cheese, which is what I use here. The pork rinds give it more structure and a crispier bite. I've made both back to back, and the paffle holds up better as bread because it doesn't go soft as fast. If you're eating carnivore, a paffle is the better base because pork rinds add protein without any carbs.
Will a Belgian waffle maker work or do I need a mini?
I use a mini waffle maker (the small round one) and that's what I recommend. I've tried my full-size Belgian maker and the batter spreads too thin across the bigger surface. You end up with a waffle that's crispy but fragile, and it cracks when you try to fold it around a filling. The mini maker keeps the batter thick enough that the waffle has real structure. One batch of batter makes exactly two mini waffles, which is perfect for one sandwich.
How long can I freeze the waffles?
I've kept them in the freezer for up to 2 months without any texture issues. The key is getting the air out of the bag. I put parchment paper between each waffle, stack them in a freezer bag, and press it flat before sealing. When I pull one out, I reheat it in the waffle maker for about 60 seconds and it crisps right back up.
What herbs or spices can I add to the waffle batter?
I've played around with this. Garlic powder is my favorite add-in (about 1/4 teaspoon per batch). Smoked paprika gives it a nice color and a subtle smoky flavor. I've also tried dried rosemary and thyme, and both work well if you like a more savory bread. Just keep it to 1/4 to 1/2 teaspoon total so the spices don't overpower the cheese flavor.
How do I prevent the waffle from sticking to the waffle maker?
I don't grease my waffle maker at all. The cheese in the batter releases enough fat as it melts that it basically greases itself. The trick is patience. If I open the lid and the cheese is still sticking to the top plate, I close it and wait another 30-60 seconds. Once the cheese crisps, the waffle lifts right off. I've never had one stick when I gave it enough time.
What if I don't have pork panko?
I buy pork panko because it's already ground fine, but before I found it I just crushed regular pork rinds in my food processor. Pulse them until they're a fine crumb, almost like breadcrumb texture. The waffle comes out slightly more rustic looking, but it tastes the same. I've also put pork rinds in a zip-top bag and rolled over them with a rolling pin. Takes a little longer but works.
My husband ate half of this before asking what the bread was made of. When I told him pork rinds, he looked genuinely offended that it tasted that good. Making another batch Thursday.
The offended face is the best possible reaction. Means he was fully committed to believing it was real bread. Thursday batch, add a pinch of garlic powder to the batter.
My husband was convinced the bread had to have flour in it and wouldn't let it go until I showed him the pork panko bag. His face when he finally got it was the best part of lunch. Making these every week now.
Ha. The bag is always the proof. I've had people eat half a waffle sandwich and still not believe it.
Figured these were going to be a gimmick. The texture is actually bread-like though, which I wasn't expecting at all. Already thinking about what else I can stuff in there.
Avoided pork rind recipes for two years, convinced the texture would be off. Annoyed at myself for waiting. The waffles had a solid crunch that held up when I loaded them with egg and bacon (I was basically stress-testing for structural failure). Used my mini Dash and the batter fit the plates perfectly. Can you mix the batter the night before? Curious if it deflates or the pork panko holds up in the fridge.
The panko soaks up the egg overnight so the batter gets thicker. Still cooks fine, just slightly denser. Stir it before you pour.
Made this for lunch on Sunday because I had pork panko in the pantry and no idea what to do with it. The waffles came together in about three minutes, which I did not expect, and the texture actually holds up as bread. The one thing I'd flag for someone making this the first time: the fried egg slides. Mine fell out entirely on the first bite, so I started pressing the egg flat before assembling, and that small change made a real difference. The waffle itself has this savory, almost nutty quality from the mozzarella in the batter that I didn't anticipate. 49g of protein in a single lunch isn't something I take for granted, and I'll make this again with a note to try a smaller waffle maker so the halves line up better.
The egg press is exactly right. Took me a few sandwiches to figure that out too. And yes to the smaller waffle maker - the halves actually line up instead of one hanging over the edge.
Genuinely did not think pork panko could pull off a waffle. I've worked through probably five or six keto bread experiments over the last couple years (low-carb tortilla wraps, fathead rolls, cloud bread) and they all fall apart the second anything wet touches them. This waffle held up to a runny egg and didn't budge. That's a first. Going to be testing what else it can hold.
The runny egg is the actual test. I've done pulled pork in one of these and still nothing. Let me know what else you try.
Only had pepper jack so that went in the batter instead. Didn't think it would matter but the spice bakes right into the bread and the whole sandwich has heat in every layer, not just from the bacon. Freaking unbelievably good. Mozzarella who.
The spice baking into the waffle itself - didn't even think about that but of course it does. I've been putting pepper jack on top and missing the whole point. Next batch.
Genuinely good, but eat these right away. Made two back-to-back and the first waffle had softened by the time I sat down. Still worth it, but fresh off the iron is a completely different texture.
Hot off the iron is the only way. Two minutes sitting and the steam from the egg gets to them. I eat mine at the counter.
My husband didn't realize the 'bread' was pork rinds until I told him. He's already asked me to make it again.
Ha, the texture gets them every time. I've had people argue with me about what the waffles are made of.