Aired January 27, 2014
6 cups bagel chips
2 tablespoons canola or olive oil
3/4 pound thick-cut deli pastrami, about 3 slices, diced
3/4 pound sliced corned beef (1/4-inch thick), diced
1 onion, chopped
1/2 pound sauerkraut, rinsed and drained
3 tablespoons butter
2 rounded tablespoons flour
1 1/2 cups milk
2 cups 4 State Cheddar Shreds
2 rounded tablespoons spicy deli mustard
1/2 cup sour cream
1/4 cup ketchup
1/4 cup dill relish
Salt and pepper
Finely chopped red onion
1 cup giardiniera, drained
Chopped deli pickles
Preheat oven to 250ºF.
Place bagel chips on a large, rimmed baking sheet and warm them in the oven.
Heat a skillet over medium-high heat with the oil. Add beef and onions, and cook until crispy at edges and hot through. Add sauerkraut and sauté until warmed through, about 1-2 minutes.
Heat a saucepot over medium to medium-high heat. Melt butter and whisk in flour. Whisk in milk, season with salt and pepper, and thicken. Melt in cheese and stir in mustard.
Arrange warm chips on a serving platter. Top with meat and cheese sauce; drizzle with Russian dressing and top with lettuce, onions giardinera and chopped deli pickles.