That's it, right there. The last of the corned beef, in sandwich form. Some cheddar cheese, corned beef, lettuce, tomato, pickles, and a horseradish slaw on toasted roasted garlic bread.

The slaw was just a bit of quickly shredded red and green cabbage, tossed in some white wine vinegar, olive oil, cracked black pepper, and about a half-forkful of horseradish, whisked together. 

I really, really love this corned beef, and need to make another one soon. Soon defined as when I can spare another week and a half with a brisket in my fridge.