Yield: 12 servings. 48 oz. Tyson® Fully Cooked Smoked Beef Brisket, frozen 24 slices marble rye bread 1½ cups Maille whole-grain mustard 1½ cups creamy horseradish sauce, commercially prepared 36 Swiss cheese slices 36 tomato slices, thin, fresh 24 red onion slices, thin, fresh as needed, unsalted butter as needed for garnish, 12 dill pickle spears Slack beef brisket in cooler between 32°F and 36°F prior to use. Place brisket in parchment-lined hotel pan. Cover with aluminum foil and heat ...

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