About These Reuben Nachos

These Reuben Nachos are my fun, slightly chaotic mashup of two comfort food favorites: a classic Reuben sandwich and loaded nachos. Instead of tortilla chips, we’re using kettle-cooked potato chips (super crispy and perfect for toppings), then melting Swiss cheese over them and loading everything up with sauerkraut, warm shredded corned beef, homemade Thousand Island dressing, and chives. It has all the salty, tangy, melty, crunchy Reuben flavors in a way that’s easier, more snackable, and honestly even better than the sandwich. They’re quick, indulgent, and SO good for game days or parties.

Why You’ll Love It

A fun twist on the classic Reuben sandwich
Uses crunchy kettle chips for the BEST texture
Homemade Thousand Island dressing takes 2 minutes
Melty Swiss cheese that coats every chip
Great for game day, holidays, or any appetizer spread
Easy to assemble and serve immediately
Ultra comforting, salty, tangy, cheesy, crunchy perfection

Ingredients You’ll Need

Thousand Island Dressing

Mayonnaise
Ketchup
Sweet pickle relish
White vinegar
Sugar (optional)
Yellow mustard
Salt & pepper

Nachos

Corned beef brisket (pre-brined + store-bought or Homemade)
Kettle-cooked potato chips
Swiss cheese (shredded at home)
Sauerkraut (drained)
Chives

How to Make Them

Whisk together the Thousand Island dressing and chill it. Spread kettle chips on a baking sheet, top with shredded Swiss cheese, and broil until melty — watch closely, it happens fast. Add warm shredded corned beef and sauerkraut, then drizzle generously with the dressing. Finish with chives and serve immediately while everything is hot, melty, and crisp.

Tips for Success

Shred cheese from a block — it melts better than pre-shredded.
Drain the sauerkraut well to avoid soggy nachos.
Warm the corned beef before topping so everything stays hot.
Broil carefully — Swiss cheese browns quickly.
Assemble right before serving to keep the chips crispy.
Add dressing after baking so it stays creamy.

Frequently Asked Questions

Can I use tortilla chips instead?
Yes, but kettle chips taste more like a Reuben and hold up better under the toppings.

Can I make this with pastrami?
Absolutely — pastrami works beautifully.

Can I use store-bought Thousand Island?
Of course, but homemade tastes way fresher.

Do the nachos reheat well?
Not really — these are definitely best eaten fresh.

Can I add extra toppings?
Yes! Try caramelized onions, pickles, or even a drizzle of spicy mustard.

What to Serve With Reuben Nachos

Dill pickles
Soft pretzels
Beer cheese dip
A simple green salad

More Recipes You’ll Love

Reuben Nachos

Yield: 4

Author: Amelia is NOT a Chef

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Ingredients

Thousand Island Dressing

½ cup mayonnaise
¼ cup ketchup
2 tbsp sweet pickle relish
2 tsp white vinegar
2 tsp sugar (optional)
1 tsp yellow mustard
Salt and pepper, to taste

Nachos

1 (2-3 lb) corned beef brisket, brined (store-bought)
1 bag kettle-cooked potato chips
16 oz block Swiss cheese, shredded @ home
1 cup jarred sauerkraut, drained
Chopped chives, for garnish

Instructions

Thousand Island Dressing

In a bowl, whisk together mayonnaise, ketchup, relish, vinegar, sugar (if using), mustard, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to use.

Nachos

Preheat the oven Broil and move the rack to the highest or second highest spot.
On a baking sheet with foil or parchment paper, spread out the kettle chips in an even layer.
Sprinkle the shredded Swiss cheese evenly over the chips and place in oven until cheese is melty- watch closely- it happens fast, about 3-4 minutes! Remove from oven.
Top with warmed shredded corned beef and sauerkraut over the top.
Drizzle with homemade Thousand Island dressing and garnish with chopped chives.
Serve immediately and enjoy!