Bourbon Maple Brisket Wafflewich (Print Version)
Crisp waffles hug juicy brisket and rich cheddar with a touch of sweetness and smokiness. A super cozy, craveable handheld combo.
# Ingredients:
→ Finishing
01 -
4 Belgian-style waffles
→ Sandwich Assembly
02 -
Butter to slather
03 -
225 g cheddar cheese, grated
04 -
8 thick bread slices
→ Main
05 -
120 ml real maple syrup
06 -
240 ml bourbon
07 -
450 g brisket (beef cut)
# Instructions:
01 -
Pop waffles into the oven or toaster so they’re hot and a bit crispy.
02 -
Take a slice of bread, butter the outside, toss on plenty of shredded cheese, and pile on the brisket. Cap it with another buttered slice, butter side out.
03 -
Lay the sandwich in a warm skillet. Let it sizzle for a few minutes on each side, flipping when one side gets golden. Wait for all the cheese to melt.
04 -
Repeat until you’ve put together and toasted every sandwich. You’ll get four hearty sandwiches.
05 -
Take each grilled cheese and press it between two warm waffles. That’s your wafflewich.
06 -
Dig in while they're hot and gooey for the best mix of crunch and goo!
07 -
Pull the beef from the slow cooker and use two forks to pull it apart. If you want, save the juicy broth.
08 -
Drop the brisket into the slow cooker, drown it with bourbon and maple syrup, then set it on low. Let it go for 8 hours, till the meat falls apart.
09 -
Grab each bread slice and smear one side with butter. Get your skillet warm over medium.
# Notes:
01 -
Let your brisket hang out about 10 minutes before shredding for maximum tenderness. Thick bread and waffles toasted to a dark golden do a better job holding your monster sandwich together.