Aired January 27, 2014

Ingredients

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

Shredded lettuce

Finely chopped red onion

1 cup giardiniera, drained

Chopped deli pickles

Preparation

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.

In a bowl, stir together sour cream, ketchup and relish; season with salt and pepper.

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.
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