Reuben Nachos
These Reuben nachos are a version of my all-time favorite sandwich. They're a great appetizer for a St. Patrick's Day party or a delicious lunch or dinner entrée to make with leftover corned beef brisket after the holiday.
mayonnaise
¾
cup
ketchup
¼
cup
sour cream
2
tablespoons
sweet pickle relish
1
tablespoon
minced red onion
½
tablespoon
Dijon mustard
1
teaspoon
garlic salt
¼
teaspoon
tortilla chips
1
(11 ounce) package
shredded Swiss cheese
2
cups
shredded Cheddar cheese
1
cup
dried dill weed
½
teaspoon
shredded cooked corned beef brisket
2
cups
Bavarian-style sauerkraut with caraway seeds, drained
1
cup
 Preheat the oven to 350 degrees F (175 degrees C).
  Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.
  Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.
  Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  Top nachos evenly with corned beef and sauerkraut.
  Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.
