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.