March 6, 2008
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 in preheated conventional oven at 350°F for 1 hour and 10 minutes, or until internal temperature reaches 140°F. Remove from oven. Keep warm above 140°F.
To assemble single serving: Place 2 slices bread on flat work surface. Spread bottom slice with 2 Tbsp. mustard. Spread top slice with 2 Tbsp. horseradish sauce. Layer on mustard slice in the following order: 4 oz. brisket, 3 slices cheese, 3 slices tomato and 2 slices onion. Close sandwich with top bread slice.
Brush butter on outside surfaces of bread. Griddle sandwich on oiled, preheated flattop griddle at 350°F for 2 to 3 minutes on each side, or until cheese is melted and bread melted and bread is toasted. Remove from griddle. Slice in half diagonally and arrange on plate. Garnish with 1 pickle spear. Serve with french fries, if desired.
You May Also Like
