Corned Beef Sandwiches

• 1 (3- to 4-pound) corned beef brisket
• 24 (3/8-inch-thick) slices Dark Rye Bread
• 24 slices tomato
• 24 lettuce leaves
• 12 slices Swiss cheese
• 1/4 cup mayonnaise, divided
• 1/4 cup mustard, divided
• 1/4 cup prepared horseradish, divided

1. Place brisket and juices from bag in a large Dutch oven with cold water to cover; insert meat thermometer into thickest part of brisket, if desired. Bring to a boil. Reduce heat; cover and simmer 3 1/2 hours or until brisket is tender or meat thermometer registers 180u0b0. Remove brisket from water; let stand 30 minutes. Cut into thin slices diagonally across the grain.
2. To Make Sandwiches: Place corned beef on half of Dark Rye Bread slices; top each with a tomato slice, a lettuce leaf, a cheese slice, and a teaspoon each of mayonnaise, mustard, and horseradish. Cover with remaining bread slices.

beef brisket, rye bread, tomato, swiss cheese, mayonnaise, mustard, horseradish

Taken from www.myrecipes.com/recipe/corned-beef-sandwiches (may not work)