Lunchbox Brisket Sandwiches with Herbed Horseradish Dressing

Number of Servings: 6

8 Oz. (1 Cup) Herbed cheese spread, such as Boursin, Alouette or Rondele
½ Cup Spicy prepared horseradish
Freshly ground black pepper
1-1/2 – 1-3/4 Lb. Package fully cooked and seasoned beef brisket, sliced (or leftover homemade brisket, sliced)
6 Thick Slices tomato
1 Large Loaf old-fashioned rye bread, thickly sliced

Combine cream cheese, horseradish and pepper. Spread on 12 large slices rye bread. Add brisket and tomato slices. Close sandwiches, wrap in foil and pack, or refrigerate until needed. (Recipe can be halved.)