These Reuben nachos are a version of my all-time favorite sandwich. They're a great appetizer for a St. Patrick's Day party or a delicious lunch or dinner entrée to make with leftover corned beef brisket after the holiday.
Ingredients
- mayonnaise: 0.75 cup
- ketchup: 0.25 cup
- sour cream: 2 Tbsp
- sweet pickle relish: 1 Tbsp
- red onion: 0.5 Tbsp (minced)
- Dijon mustard: 1 tsp
- garlic salt: 0.25 tsp
- Tortilla chips: 1 pack (11 ounce pack)
- Swiss Cheese: 2 cups (shredded)
- cheddar cheese: 1 cup (shredded)
- dill weed: 0.5 tsp (dried)
- cooked corned beef brisket: 2 cups (shredded)
- Bavarian-style sauerkraut with caraway seeds: 1 cup (drained)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.
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Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.
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Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Top nachos evenly with corned beef and sauerkraut.
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Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.
