Ruben-loaded “Tot-chos”

At a homegate party, not any old nachos will do. Show off your “Sconnie side with these sauerkraut-topped “tot-chos” created by New York Deli in Appleton.

1 lb frozen tater tots
4 oz Boar's Head Top Round Pastrami, chopped
4 oz sauerkraut
2 oz 1000 island dressing
1 tbsp. butter
1 tbsp. flour
1 cup half-and-half
1 cup grated Swiss cheese
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
dash of Tabasco sauce
salt and pepper
In a heavy-bottomed medium saucepan, melt butter over medium heat.
Whisk in flour; cook while whisking for one minute. Reduce heat to medium-
low and slowly add in the half-and-half, stirring until thickened. Add in the
Swiss cheese, dry mustard, Worcestershire sauce and hot pepper sauce to
taste; mix with a wooden spoon until the cheese has melted. Season with
salt and pepper. Keep warm while preparing remaining items.
Prepare tater tots by manufacturer’s directions. Place on platter. Warm
sauerkraut, sprinkle over potatoes. Top with cheese sauce, chopped
pastrami and drizzle with 1000 island dressing.

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