The hardest part of this little kitchen experiment today was coming up with a name! Crispy sandwichy thingy with the meat and kraut and saucy stuff just didn’t seem like it would do it justice, ya know? But the inspiration was a cross between the toasty monte cristo and the savory beefy reuben.  Both are clearly not grain free or dairy free, nor are they typically sourced from the whole foods we have come to love and adore so much.

So the concept was there, the flavors in my mind were there, the process was even there, but what do I call this little gift? Well, the Paleo Monte-Reuben-Cristo Sammiches was the best I could come up with after a long day and my littles finishing up their school year! So I might not get points for name creativity, but I am crossing my digits that you will adore the flavor explosion just the same!

Ingredients:

• 3 cups mashed yuca (peeled, cut into large pieces, boiled until fork tender, drained)
• 1 tablespoon avocado oil (or preferred cooking oil)
• 1 teaspoon sea salt
• 1/2 pound thinly sliced corned beef (organic if possible)
• 1/2-3/4 cup sauerkraut (patted dry to remove moisture)
• 3 tablespoons mayonnaise (homemade or organic when possible, egg free option for homemade found online)
• 3 tablespoons ketchup (homemade or organic without refined sugar when possible)
• Optional: 1 tablespoon organic relish
• If needed: 3 tablespoons coconut flour
• Extra oil for frying

1. Start by pureeing the boiled yuca with the tablespoon avocado oil and sea salt until well combined
2. Spoon “dough” onto parchment paper and allow to cool
3. While dough is cooling you can make your dipping sauce by combining mayonnaise and ketchup (and relish if desired)
4. Once dough is cooled, assess to see if dough is sticky or workable.  If sticky you may begin adding coconut flour to dough, 1 tablespoon at a time until moisture and stickiness resolve
5. Divide into approximately 6 balls of dough (depending on how big you make them)
6. Flatten each piece of dough into a circle and stack corned beef and sauerkraut on 1/2 of the circle
7. Take the other half of the dough circle and fold over the meat and kraut
8. Seal the edges together to prevent oozing
9. Dust with coconut flour if desired
10. NOTE: you will want to 1) make sure both your meat and sauerkraut are dried off – any excess moisture will prevent proper assembly and 2) do not overstuff or the dough will have holes
11. Repeat with dough, meat, and sauerkraut until all made
12. Preheat frying oil over medium/high heat
13. Now fry each sammich until nicely browned on each side
14. Serve with dipping sauce

Shared with Gluten Free Wednesdays