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New York Deli Nachos

Serves 6-8

Aired

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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