Reuben Nachos

I made Pachos today.


Just for you, Sunshine.

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What are Pachos? Oh, that would be nachos made with thinly sliced potatoes in place of tortilla chips. Sometimes you gotta step out of the proverbial foodie box. My husband would say that I live there.

I can unequivocally say that the corned beef Reuben is my favorite sandwich ever. EVER. I love it made with Jewish seeded rye bread, toasted and very buttered, good Swiss cheese and sauerkraut. However, I don’t want Russian dressing on it. It has to be Thousand Island, and lots of it. Don’t even start with that whole “Russian and Thousand Island are the same” bullshit. I’ve had a few deli people tell me they are all the same.

I know better.

Russian is red as hell, not as thick, more tangy, and Thousand Island is mayonnaise based, has pickles (sometimes relish) and and just tastes better.

You know I’m right. I won’t listen to their nonsense.

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No matter where I order one, I don’t care how much dressing is on the actual sandwich, I will be dipping it in an obscene amount sitting in a bowl in front of me.

Like enough to do a cannonball in.

If that’s wrong, then I just don’t want to be right.


These are outstanding. The Reuben flavors are perfect and work with the potatoes so well. It’s a fun appetizer to serve at a party or to make just because I think you should.

Like soon.

Here’s your printable-

Reuben Nachos

Reuben Nachos


  • Corned beef, chopped (I used leftover from making Reubens the day before)
  • Sauerkraut
  • Thousand Island dressing (lots!)
  • Thin sliced Swiss cheese
  • Potatoes, washed and thinly sliced (put them in cold water to keep them from turning brown while you prep)


  • Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
  • Arrange potato slices evenly on the baking sheet, not overlapping.
  • Bake for 10-12 minutes, until slightly brown and tender.
  • Remove from oven and layer cheese slices on top of potatoes, sauerkraut and corned beef.
  • Bake for about 5 minutes, or until cheese has melted.
  • Drizzle with Thousand Island dressing.
  • [xyz-ihs snippet="Swoop"]

And, yes, you did see a couple of jalapenos on top of mine.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Chrystal @ YUM eating

    Stopping in from “From the Farm” link party. I love Reuben and like you, has to be Thousand Island. But I like less dressing and more kraut. I could eat corned beef everyday if my family would let me, its the Irish in me. I am putting these pachos on the top of my grocery list. I am sure my husband is going to roll his eyes at me… 😉

  2. Katherines Corner

    oh my goodness hubby would love these! Thank you for sharing your lovely blog at the Thursday Favorite Things Blog Hop xo

  3. Such a clever idea to use the rueben ingredients! Hungry! I swapped potatoes for chips in a recipe before too, but I called them Pota-Chos. Hahah. 🙂

  4. Jess

    What a neat idea! These sound amazing! I’ve pinned and shared this!

    Thanks for joining the Link Up this week!

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