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Dan Whalen of takes the idea of gooey, melty and crunchy—the pillars of what he thinks should be on a nacho—and merges it with the super-flavorful fillings of a classic Italian sub. The result is nacho heaven, perfect for an appetizer or for dinner! 

Pro Tip from Dan: Some people like to broil tortilla chips before adding the toppings to make sure they're crispy, and that works really well. But, he says, if you look for the new super-sturdy, thicker chips, you can skip that step, as he does in the recipe below. 

For another recipe from Dan's new book, check out his Spinach Artichoke Dipchos. And if you want more nacho inspiration, you can't beat Rach's Shrimp Nachos with Green Salsa or Guy Fieri's more traditional Super Melty Cheese Nachos


  • One 12-ounce bag tortilla chips (about 90 chips)
  • 2 ½ cups (10 ounces) shredded "Italian blend" cheese
  • 5 slices (¼ pound) mortadella, chopped
  • 10 slices (¼ pound) Genoa salami, chopped
  • ¼ cup diced, jarred roasted red pepper
  • 1 romaine heart, trimmed and shredded
  • ¼ cup diced peperoncini (from about 20 rings)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch of kosher salt


Serves: 4 for dinner, 8 for appetizer


Preheat the broiler to low with a rack about 4 inches from the heat. 

Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible. 

Sprinkle half of the cheese on the chips, distributing it evenly. Next, layer on the mortadella, salami, and red pepper. Top with the remaining cheese. 

Broil the nachos on low until the cheese has melted and the chips are starting to brown, 3 to 5 minutes. (Watch carefully to make sure they don't burn.) Remove from the oven. 

Meanwhile, combine the lettuce, peperoncini, oil, and vinegar in a large bowl. Season with the salt and toss to combine. 

Top the nachos with the salad. Serve hot.

Excerpted from Nachos for Dinner by Dan Whalen. Copyright © 2022 by Dan Whalen. Used with permission by Workman Publishing. All rights reserved.