Bourbon Maple Brisket Wafflewich (Print Version)
Sweet and smoky brisket, cheddar cheese, and crisp waffles layered into a comforting, satisfying sandwich.
# Ingredients:
→ Main
01 -
450 g beef brisket
02 -
240 ml bourbon
03 -
120 ml pure maple syrup
→ Sandwich Assembly
04 -
8 slices country bread
05 -
225 g shredded cheddar cheese
06 -
Butter, for spreading
→ Finishing
07 -
4 Belgian-style waffles
# Instructions:
01 -
Place beef brisket in a slow cooker. Pour bourbon and maple syrup over the brisket. Cook on low for 8 hours, or until the meat becomes tender and shreds easily.
02 -
Remove brisket from the slow cooker and shred with two forks. Reserve cooking juices if desired.
03 -
Butter one side of each bread slice. Heat a large skillet over medium heat.
04 -
Place one slice of bread, buttered side down, onto the skillet. Layer with shredded cheddar cheese, then a generous portion of shredded brisket. Top with a second slice of bread, buttered side facing up.
05 -
Cook the sandwich for 2–3 minutes per side, or until golden brown and the cheese is fully melted. Flip carefully to ensure even browning.
06 -
Continue assembling and grilling sandwiches until all bread, cheese, and brisket are used, yielding four sandwiches.
07 -
Warm waffles as per package instructions or until hot and slightly crisp.
08 -
Sandwich each grilled cheese between two waffles to form a substantial wafflewich.
09 -
Serve immediately while hot, ensuring an optimal balance of textures and flavors.
# Notes:
01 -
For the most tender meat, allow brisket to rest 10 minutes before shredding. Use thick-cut bread and well-toasted waffles for best structural integrity.