Thundering Longhorn Brisket Sandwiches

Directions

1. To make the dressing, whisk together the horseradish, apple cider vinegar, mayo, and sour cream in a mixing bowl (big enough to hold the vegetables). Lightly season with salt and pepper, taste and add more vinegar if desired and then set aside.
   

2. Use a Japanese mandoline to thinly slice the cabbage, onion, and (cored but not peeled) apple. Place the vegetables in the bowl with the dressing and toss to combine; lightly season again with salt and pepper.
   

3. To make the sandwiches, split the ciabatta rolls horizontally. Pile about ½ cup of slaw on the bottom roll, top with brisket slices, as desired, and the top of the bun. Give the sandwich a gentle “squish” to meld the flavors, slice in half and serve.