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Rueben Nachos

  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • 1-12 ounce package Pepperidge Farm Jewish Rye Party Bread
  • 1 cup corned beef, chopped
  • 1/2 cup sauerkraut, drained and squeezed dry
  • 1 1/2 cups swiss cheese, shredded
  • 1/2 tablespoon cornstarch
  • 1 teaspoon grainy mustard
  • 1/3 – 1/2 cup beer
  • 1/4 cup 1000 Island Dressing
  • 1/4 cup chopped sweet gherkin pickles

Instructions

  1. Preheat oven ot 400*
  2. Trim the crust from the rye bread and using a rolling pin, roll each slice as thin as possible.
  3. Place rolled bread on a cookie sheet and spray with non stick spray. Bake in preheated oven for 7-10 minutes or until browned and crispy. Remove from oven and set aside to cool.
  4. Meanwhile place shredded swiss cheese in a plastic baggie and add cornstarch, shake to coat cheese. Pour beer into a small saucepan, warm the beer but do not bring to a boil. Add cheese/cornstarch mixture in small batches, continually stirring. It will be a big glob of cheese, but keep stirring, it will melt. If sauce is too thick add beer until desired consistency. Stir in mustard, keep warm.
  5. To assemble nachos heap toasted bread onto a cookie sheet or baking dish. Place corned beef around the outer edge of the bread. Top bread with sauerkraut, and pour cheese sauce over top. Place under broiler for a few minutes to warm the corned beef and melt the cheese into the dish.
  6. Remove from broiler and garnish with 1000 Island dressing and pickles.