Bourbon-Maple Brisket Grilled Cheese Wafflewich

The bourbon-maple brisket grilled cheese wafflewich is my ultimate comfort food upgrade. It layers tender, sweet-and-smoky brisket with melted cheese between two crispy, buttery waffles for a handheld meal that’s completely over-the-top in the best way. I love how it blends savory, sweet, and cheesy flavors with that perfect crunch in every bite.

Why You’ll Love This Recipe

What I enjoy most about this wafflewich is how creative and satisfying it is. The brisket is rich and flavorful thanks to a bourbon-maple glaze, and the waffles add a crispy contrast that’s way more exciting than regular bread. It’s a great way to use leftover brisket or to turn a weekend cookout into a decadent lunch the next day. Plus, I don’t need anything fancy—just a waffle iron and a skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked brisket, shredded or sliced

• Bourbon

• Maple syrup

• Brown sugar

• Dijon mustard

• Butter

• Cheddar cheese or smoked gouda, sliced or shredded

• Waffles (homemade or store-bought)

• Salt and pepper

Directions

1. In a small saucepan, I combine bourbon, maple syrup, brown sugar, and Dijon mustard over medium heat. I let it simmer for 5–7 minutes until slightly thickened.

2. I add the brisket to the sauce, stirring until it’s well coated and warmed through. I season with salt and pepper to taste, then remove it from the heat.

3. I preheat my waffle iron if making fresh waffles, or toast frozen ones until crisp and golden.

4. To assemble the sandwich, I butter one side of each waffle. I place a layer of cheese on the unbuttered side, pile on the bourbon-maple brisket, and top with more cheese, then close it with another waffle (buttered side out).

5. I grill the sandwich in a skillet over medium heat or use a panini press, pressing gently and cooking until the cheese is melted and the outside is golden brown—about 3–5 minutes per side.

6. I slice it in half and serve hot, sometimes with a side of pickles or a drizzle of extra maple syrup.

Servings and timing

This recipe makes 2–4 sandwiches, depending on waffle size. Prep takes about 10 minutes, and cooking time is around 15 minutes total.

Variations

Sometimes I mix in caramelized onions or add a slice of bacon for even more depth. If I’m not using brisket, I swap in pulled pork or roast beef. When I want a spicy kick, I stir a bit of chipotle or hot sauce into the maple-bourbon glaze. And for a fun twist, I use cornbread waffles instead of traditional ones.

Storage/reheating

If I have leftovers, I store them wrapped in foil in the fridge for up to 2 days. To reheat, I pop them in a toaster oven or skillet until warmed through and crispy again. I avoid the microwave—it makes the waffles soggy.

FAQs

Can I make the brisket ahead of time?

Yes, I often prep the brisket a day or two in advance and reheat it in the glaze just before assembling the wafflewich.

What kind of cheese melts best?

I prefer sharp cheddar or smoked gouda—they melt well and pair perfectly with the smoky-sweet brisket.

Do I need to make homemade waffles?

Not at all. I use frozen waffles when I’m short on time, and they work just as well once toasted.

Is the bourbon flavor strong?

It adds a rich depth, but the alcohol mostly cooks off. If I want less intensity, I reduce the amount or use a bourbon extract.

Can I make this sandwich in a waffle iron?

I don’t recommend pressing the whole sandwich in a waffle iron—it can get messy. A skillet or panini press works best for grilling it.

Conclusion

The bourbon-maple brisket grilled cheese wafflewich is one of those recipes I pull out when I want something bold, indulgent, and unforgettable. It’s rich, crispy, cheesy, and packed with flavor. Whether I’m using up leftovers or making it from scratch, it always feels like a meal worth savoring.