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
¾ cup mayonnaise
¼ cup ketchup
2 tablespoons sour cream
1 tablespoon sweet pickle relish
½ tablespoon minced red onion
1 teaspoon Dijon mustard
¼ teaspoon garlic salt
1 (11 ounce) package tortilla chips
2 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
½ teaspoon dried dill weed
2 cups shredded cooked corned beef brisket
1 cup Bavarian-style sauerkraut with caraway seeds, drained
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.
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.
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.
Top nachos evenly with corned beef and sauerkraut.
Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.
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