Pastrami Fries

Ingredients

Russian Dressing

• ¾ cup mayo
• 2 Tbsp chile sauce
• 2 Tbsp sour cream
• 2 Tbsp onion, minced
• 2 Tbsp dill pickle, minced
• 1 tsp lemon juice
• 1 Tbsp prepared horseradish
• 2 Tbsp fresh dill, finely chopped

Caramelized Onions

• 1 cup diced yellow onion (Superior Foods Featured Item: #140428 – (Garden Cut)
• 1 Tbsp oil
• 3 Tbsp unsalted butter
• 2 tsp kosher salt
• 1 tsp fresh cracked pepper

Fries and Assembly

• 2 pork chops, about an inch thick (Superior Foods Featured Item: #88518 – (DeVries Meats)
• A generous handful of frozen fries (Superior Foods Featured Item: #91083 – (Simplot)
• 2-3 pieces thinly sliced Swiss cheese, torn into chunks
• ½ lb. pastrami (Superior Foods Featured Item: #91310 – (Louie’s Meats)
• ½ cup sauerkraut
• Caramelized onions
• Russian dressing
• 1 Tbsp toasted caraway seed
• Salt and pepper to taste
• Fresh dill, for garnish

Preparation

Russian Dressing

1. Mix together all ingredients except fresh dill, and blend with an immersion blender, if possible, then mix in chopped dill.

Caramelized Onions

1. Place onions in a medium sauté pan with oil, butter, salt and pepper over medium-high heat.
2. Stir to combine ingredients, and once butter is melted and everything is sizzling lower heat to medium-low and let onions cook, stirring occasionally, until they are golden and jammy (30 minutes)

Fries and Assembly

1. Cut pastrami into bite size pieces and heat in a saute pan with the sauerkraut until moisture is gone and everything is heated through.
2. Fry frozen french fries in 350°F oil until golden and crisp (5-7 minutes). When fries are done, toss in a large bowl with toasted caraway seeds and salt and pepper, to taste.
3. Place fries on an oven safe plate or bowl, and top with pastrami, sauerkraut, caramelized onions, and swiss slices. Place under a broiler until cheese is melted.
4. Finally, top with Russian dressing and fresh dill.

Tips

The ingredients can also be layered and treated more like nachos depending on how high you’re piling the fries.