Preheat your waffle maker. A mini waffle maker works best for thick, sturdy chaffles. Lightly spray or brush with oil if your iron tends to stick.

Mix the batter. In a small bowl, whisk the egg. Add shredded mozzarella, almond flour, coconut flour (if using), baking powder, and seasonings. Stir until combined. The mixture will be thick and cheesy—this is what creates the crispy edges.

Cook the first chaffle. Spoon half the batter into the center of the hot waffle maker. Close the lid and cook for 3–4 minutes, until deeply golden and crisp. Avoid lifting too early—letting it brown ensures a firm “bread.”

Repeat for the second chaffle. Transfer the first to a wire rack to keep it crisp while you make the second one.

Toast with cheese (optional). For a melty interior, place a slice of cheese between the chaffles and close the waffle iron for 20–30 seconds, or melt in a skillet.

Build your sandwich. Spread mayo and mustard on the chaffles. Layer deli meat, bacon, lettuce, tomato, pickles, and avocado. Keep the heaviest or wettest items in the center to prevent soggy chaffles.

Press and serve. Gently press the sandwich together. Slice in half if you like. Enjoy immediately while the edges are still crisp.