Bourbon-Maple Brisket Grilled Cheese Wafflewich

Let me tell you about the glorious mess that changed my sandwich game forever – the Bourbon-Maple Brisket Grilled Cheese Wafflewich. Picture this: I’m staring at leftover brisket from Sunday dinner, a half-empty bottle of bourbon whispering sweet nothings from the liquor cabinet, and a freezer full of waffles my kids never ate. Inspiration struck like lightning! What if…just WHAT IF…I combined them all into one magnificent sandwich? Friends, that moment of kitchen madness birthed this beautiful, crispy, sweet-savory monster that’ll make you question every boring grilled cheese you’ve ever eaten.

The magic happens when sticky bourbon-maple glaze clings to tender brisket slices, then gets hugged between melty cheddar and golden waffles that crisp up like a dream. It’s the kind of meal that makes you lick your fingers shamelessly. And here’s the best part – if you’ve got leftover brisket (or even store-bought pulled beef), you’re already halfway to sandwich nirvana. No fancy techniques required – just good ingredients and a willingness to break all the rules.

Bourbon-Maple Brisket Grilled Cheese Wafflewich Ingredients

Alright, let’s gather our weapons for this flavor battle! Here’s everything you’ll need to create this masterpiece (and yes, I’ve learned these measurements the hard way through many delicious mistakes):

• 1 lb cooked brisket – thinly sliced against the grain (trust me, this makes all the difference in tenderness)
• 1/4 cup bourbon – the good stuff you’d actually drink, not cooking bourbon
• 1/4 cup maple syrup – packed into the measuring cup (none of that pancake syrup nonsense – real Vermont maple for the win!)
• 4 slices cheddar cheese – sharp aged cheddar melts like a dream here
• 4 frozen waffles – toasted until golden (Belgian-style works best for structure)
• 2 tbsp butter – softened and ready to create that perfect crispy crust
• 1 tbsp Dijon mustard – for serving (that tang cuts through the richness beautifully)

Ingredient Substitutions & Notes

Now let’s talk swaps – because sometimes you’ve gotta work with what’s in the fridge:

• Cheese alternatives: Swiss or gruyère are fabulous if you’re feeling fancy. Pepper jack adds a nice kick!
• Bourbon options: No bourbon? Use 2 tbsp whiskey + 2 tbsp water. For alcohol-free, try 1/4 cup apple cider with a splash of vanilla extract.
• Waffle hacks: Gluten-free waffles work great here. Day-old homemade waffles? Even better!
• Brisket tips: Leftover pulled pork or smoked turkey makes a tasty substitute in a pinch.
• Vegetarian twist: Swap brisket for thick portobello mushroom slices – still toss them in that glorious bourbon-maple glaze!

The beauty of this recipe is how forgiving it is – as long as you’ve got the sweet, the savory, and the crispy elements, you’re golden. Literally.

How to Make Bourbon-Maple Brisket Grilled Cheese Wafflewich

Now comes the fun part! I’ll walk you through my foolproof method for creating this crispy, gooey masterpiece. Just follow these steps, and you’ll be biting into sandwich heaven in no time.

Preparing the Bourbon-Maple Glaze

First things first – let’s make that magical glaze that’ll transform your brisket. Grab a small saucepan and combine the bourbon and maple syrup. Now here’s my secret: medium-low heat is your friend. Crank it too high, and you’ll burn off all that beautiful bourbon flavor before it has a chance to work its magic.

Let it simmer gently for about 5 minutes – you’ll know it’s ready when the mixture reduces slightly and coats the back of a spoon. It should be thick enough to cling to the brisket but still pourable. Remove it from heat and let it cool for a minute (hot glaze + cold brisket = perfect temperature marriage). Toss your thinly sliced brisket in this liquid gold until every piece is glistening.

Assembling the Wafflewich

While your glazed brisket is resting, toast those waffles until they’re crisp on the outside but still tender inside. Here’s where things get serious – butter one side of each waffle generously. I mean it – don’t be shy! This is what creates that irresistible golden crust.

Heat a large skillet over medium heat (not high – we’re going for golden perfection, not charcoal!). Place one waffle butter-side down, then layer quickly: two cheese slices first (this creates a “glue” to hold everything together), then pile on that gorgeous glazed brisket, more cheese, and top with the second waffle (butter-side up, of course).

Now here’s my pro tip: press down gently but firmly with your spatula. This helps everything meld together beautifully. Cook for 3-4 minutes per side until you’ve achieved that perfect golden-brown crispness and the cheese is oozing out the sides (those crispy cheese bits are the cook’s reward!).

Cut diagonally because everything tastes better in triangles, and serve immediately with that tangy Dijon mustard on the side. Prepare for your taste buds to throw a party!

Tips for Perfect Bourbon-Maple Brisket Grilled Cheese Wafflewich

After making more of these wafflewiches than I’d care to admit (okay fine, I lost count after twelve), I’ve learned all the tricks to sandwich perfection. Here are my absolute must-follow tips:

• Pat your brisket dry first: That beautiful meat juice will water down your glaze if you’re not careful. A quick blot with paper towels makes all the difference in getting that sticky-sweet coating to cling properly.
• Press, don’t smash: Use a sturdy spatula to apply gentle, consistent pressure while cooking – think “loving embrace” not “wrestling move.” This helps meld the flavors without squeezing out all the good stuff.
• Waffle watch: Keep an eye on your waffle crispness like a hawk! They go from perfectly golden to hockey puck texture faster than you’d think. Toast them just until they’re crisp but still give slightly when pressed.
• Cheese insurance: Always put cheese slices on both top and bottom layers – this creates a melty barrier that prevents sogginess. Extra cheese never hurt anybody!

Oh! One last thing I learned the messy way – let your sandwich rest for exactly one minute before cutting. That brief pause lets the cheese set slightly so you don’t lose all your filling on the first bite (though licking drips off your arms is part of the experience, if we’re being honest).

Serving Suggestions for Bourbon-Maple Brisket Grilled Cheese Wafflewich

Listen, this sandwich is a star all on its own, but a few well-chosen sides can turn it into a full-blown feast. Here’s what I love serving alongside my wafflewich for that perfect sweet-savory balance:

• Quick-pickled veggies: My go-to is thinly sliced cucumbers and red onions soaked in apple cider vinegar with a pinch of sugar – that tangy crunch cuts through the richness like magic.
• Creamy coleslaw: The cool, crisp texture plays so nicely with the warm sandwich. Add a dash of that leftover bourbon to your dressing for an extra flavor wink!
• Bourbon-kissed tomato soup: Heat up your favorite tomato soup and stir in a tablespoon of bourbon right before serving – it’s like grown-up grilled cheese dipping heaven.
• Sweet potato fries: Because if we’re going crispy, let’s go all out! Dust them with smoked paprika to echo the brisket’s smokiness.

For drinks? A cold beer works wonders, but I’m partial to a bourbon cocktail – maybe an old fashioned to keep with the theme. Just promise me you’ll serve this beauty hot, with plenty of napkins!

Storing and Reheating Bourbon-Maple Brisket Grilled Cheese Wafflewich

Now, I know what you’re thinking – “Who would ever have leftovers of this glorious creation?” But just in case you miraculously find yourself with an uneaten wafflewich (or if you’re smart and made extra), here’s how to keep that crispy, gooey magic alive for round two:

Storing like a pro: The key is keeping everything separate until you’re ready to reunite them. Store the glazed brisket in one airtight container, the toasted waffles in another (with parchment between them so they don’t stick), and the cheese separately if you can. This way, nothing gets soggy overnight in the fridge.

Reheating with love: When those cravings hit again, preheat your oven to 350°F. Assemble your sandwich fresh – layer the cold brisket between fresh cheese slices and those stored waffles. Wrap the whole thing loosely in foil (this keeps it from drying out) and bake for about 10 minutes. Then, unwrap and broil for just 30-60 seconds to bring back that perfect crispiness.

Now, I’m gonna say this loud for the folks in the back: DO NOT MICROWAVE unless you enjoy the texture of wet cardboard! The microwave murders our beautiful crispy waffles and turns that melty cheese into a rubbery tragedy. I learned this the hard way so you don’t have to.

Pro tip: If you’re really planning ahead, the bourbon-maple glaze keeps beautifully in the fridge for up to 3 days. Just warm it gently before tossing with your brisket. And if you’ve got leftover assembled wafflewiches? Freeze them before reheating – just add an extra 5 minutes to the oven time straight from frozen. Breakfast of champions, my friends!

Bourbon-Maple Brisket Grilled Cheese Wafflewich Nutrition

Now, let’s be real – we’re not eating this glorious wafflewich because it’s “light.” But hey, knowledge is power, right? Here’s the nutritional breakdown per serving (that’s one fully-loaded wafflewich, in case you were wondering). Just remember these are estimates – your exact numbers might dance around a bit depending on your specific ingredients.

• Calories: 620 (worth every single one!)
• Fat: 32g (14g saturated – hello, butter and cheese!)
• Protein: 35g (thank you, beautiful brisket)
• Carbohydrates: 45g
• Sugar: 18g (mostly from that glorious maple syrup)
• Sodium: 890mg
• Fiber: 2g
• Cholesterol: 115mg

A little nutritionist trick I learned? Pair this with a big green salad for your next meal to balance things out. Or don’t – I’m not here to judge your life choices! This is definitely a “sometimes food,” but my goodness, what a spectacular sometimes it is.

Remember, these numbers assume you’re using all the ingredients as written. Swap in lighter cheese or sugar-free syrup? Your mileage may vary. But let’s be honest – when you’re indulging in a bourbon-maple-cheese-waffle situation, maybe just enjoy it without overthinking. Life’s too short not to savor every gooey, crispy bite.

FAQs About Bourbon-Maple Brisket Grilled Cheese Wafflewich

I’ve gotten so many questions about this crazy-good sandwich since I started making it (and posting pics that make my friends drool). Here are the answers to everything you might wonder before diving in:

Q1. Can I use turkey or chicken instead of brisket?
Absolutely! Smoked turkey works beautifully – just go lighter on the glaze since poultry doesn’t need as much. About 2 tablespoons should do it. The key is making sure whatever meat you use has some fat or smokiness to stand up to that bold bourbon-maple flavor.

Q2. How far ahead can I make the glaze?
The bourbon-maple glaze keeps like a dream in the fridge for up to 3 days in an airtight container. Just give it a quick warm-up on the stove or microwave before tossing with your meat. Pro tip: Make a double batch – it’s killer on roasted Brussels sprouts too!

Q3. What’s the best type of waffle to use?
After extensive “research” (read: eating way too many test batches), I swear by thick Belgian-style waffles. Their deep pockets hold the cheese and brisket perfectly. Frozen ones work great in a pinch, but if you’re feeling ambitious, homemade buttermilk waffles take this to another level!

Q4. Can I make these ahead for a crowd?
You bet! Prep all components separately (glazed meat, toasted waffles, sliced cheese) and assemble just before serving. For parties, I keep everything warm in a 200°F oven, then do quick skillet presses as guests arrive. The oohs and aahs are totally worth the effort.

Q5. Is there a non-alcoholic version?
Of course! Swap the bourbon for apple cider with a teaspoon of vanilla extract and a pinch of cinnamon. You’ll still get that complex sweetness, just without the buzz. Perfect for serving to kids (who will go nuts for this, by the way).

Q6. Help! My sandwich is falling apart!
First – deep breath. Sandwich emergencies happen to the best of us. Try these fixes: 1) Make sure your cheese goes on both top and bottom as “glue,” 2) Don’t overstuff with brisket (about 1/2 cup per sandwich is perfect), and 3) Let it rest 1 minute before cutting. Still messy? Own it – the best sandwiches usually are!

Print