Introduction
Looking for a bold twist on the classic grilled cheese? Enter the Bourbon-Maple Brisket Grilled Cheese Wafflewich—a fusion of smoky, sweet, cheesy, and savory, all sandwiched between crispy golden waffles. This indulgent comfort food masterpiece is perfect for brunch, game day, or anytime you want to impress with something out of the ordinary.
Ingredients
For the Brisket:
1 lb cooked brisket, shredded or sliced thin
2 tbsp bourbon
3 tbsp maple syrup
1 tbsp Worcestershire sauce
1 tsp smoked paprika
Salt and pepper to taste
For the Wafflewich:
4 Belgian-style waffles (store-bought or homemade)
1 ½ cups shredded sharp cheddar cheese (or your preferred melting cheese)
2 tbsp unsalted butter (for grilling)
Optional: pickled red onions, jalapeños, or a drizzle of BBQ sauce
Instructions
1. Prepare the Brisket:
In a skillet over medium heat, combine the bourbon, maple syrup, Worcestershire sauce, paprika, and brisket.
Stir to coat evenly. Cook for 5–7 minutes until the sauce reduces slightly and the brisket is heated through.
Season with salt and pepper to taste. Set aside.
2. Assemble the Wafflewich:
Lay out two waffles. Top each with a layer of cheese, then a generous helping of the bourbon-maple brisket, and more cheese.
Place the second waffle on top to form a sandwich.
3. Grill the Wafflewich:
In a skillet or griddle over medium-low heat, melt 1 tbsp butter.
Carefully place the wafflewich in the skillet. Grill for about 3–4 minutes per side, pressing gently, until golden and the cheese is melted.
Repeat for the second wafflewich.
Description
This isn’t your average grilled cheese—it’s a showstopper. Sweetness from maple and bourbon meets the richness of brisket and the comfort of gooey cheese. The waffles provide a crisp, buttery crunch that elevates this sandwich into something truly unforgettable. Think of it as BBQ meets breakfast in the best way possible.
Tips
Use leftover brisket: This recipe is perfect for using up smoked or braised brisket from the day before.
Choose the right cheese: Sharp cheddar, smoked gouda, or gruyère work wonderfully.
Waffle texture matters: Slightly crispy waffles hold up better and prevent sogginess.
Press with a pan: If you don’t have a panini press, use a second heavy skillet to press the sandwich while grilling.
Variations
Pulled Pork Instead: Swap brisket for pulled pork with similar seasoning.
Add Heat: Toss in jal