• 4 slices - Turano Rye Bread
• ½ cup – Swiss Bechamel (recipe below)
• 3T – Russian Dressing (recipe below)
• 1/4lb - Vienna Corned Beef Brisket, cooked and chopped (recipe below)
• 1/2C – Vienna Beef Sauerkraut, drained
• 1ea – onion, julienned
• 2ea- Scallions, sliced
• ¼ cup- shredded Irish cheddar
• 1T - butter
• 3 tbsp butter
• 3 tbsp flour
• 2 cups whole milk, warmed
• ½ cup Swiss Cheese
• Salt and Pepper to taste
• ½C - Mayonnaise
• 1/2C – Sour Cream
• 1/4C – Ketchup
• 1T – VB Green Relish
• 1tsp – Lemon Juice
• 1 clove – Grated or finely minced garlic
• 1T – Minced Shallot
• 1tsp – Worcestershire
• ¼ tsp – Sweet Paprika
• ¼ tsp – Cayenne pepper
• Salt and Pepper to taste
• 1 pkg- Vienna Beef Pickled Corned Beef

① Heat oven to 375 o F
② Remove the crusts from the rye bread and flatten using a rolling pin
③ Cut the flattened bread into triangles, the size of tortilla chips
④ Bake the bread in the oven for 15-20 minutes until crisp throughout
⑤ Add the butter and onions to a pan and cook over medium heat for 25-30 minutes until brown
and caramelized
⑥ Assemble the nachos on an oven safe plate or dish layering the rye “nachos”, Swiss bechamel,
chopped corned beef, caramelized onions, shredded cheese, and sauerkraut.
⑦ Place the plate or dish in the oven for 1-2 minutes until the cheese has melted
⑧ Remove from the oven and garnish with Russian Dressing and scallions

Swiss Cheese Bechamel
① In a medium sized pot melt the butter over medium heat
② Add in the flour and stir vigorously to form a roux, being careful not to burn the mixture
③ Slowly whisk in the warm milk and reduce the heat to low
④ Stir the sauce as it thickens, for about 10 minutes
⑤ Add the Swiss cheese and season to taste

Russian Dressing
① In a medium sized bowl, whisk together all ingredients.
② Taste and adjust to your preference.
③ Place into airtight container and refrigerate for 1 hour.

Cooked Corn Beef
① Remove from bag. Place corned beef and spices in a large pot.
② Add water to cover. Cover the pot and place on medium-high heat. Bring to a boil.
③ Once the water comes to a boil, skim foam off the top, reduce heat to medium-low, cover and simmer for 30 minutes per pound or until desired tenderness.
④ Corned Beef is tender when easily pierced with a fork.
⑤ Once cooked, remove from the pot, slice and enjoy