Name: Bourbon-Maple Brisket Grilled Cheese Waffle Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Cooked brisket, shredded (Tender and flavorful brisket for the filling.); 1/4 cup Maple syrup (Adds sweetness and depth of flavor.); 1 tablespoon Dijon mustard (Provides a tangy contrast to the sweetness.); 4 slices Cheese (cheddar or Swiss) (Choose your favorite cheese for melting.); 4 slices Thick-cut bread (Ideal for making sturdy waffles.); 1 1/2 cups All-purpose flour (Base for the waffle batter.); 1 tablespoon Baking powder (Leavening agent for fluffy waffles.); 1 teaspoon Salt (Enhances flavor.); 1 tablespoon Sugar (Adds a hint of sweetness to the batter.); 1 1/2 cups Milk (Moisture for the batter.); 1/3 cup Vegetable oil (Adds richness to the batter.); 1 large Egg (Binds the batter together.)

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I stumbled upon this Bourbon-Maple Brisket Grilled Cheese Waffle Sandwich recipe last winter when I was craving both breakfast and dinner at the same time. The combination of savory brisket with sweet maple syrup between crispy waffles creates a sandwich that’s become my family’s most requested weekend treat.

The Story Behind My Waffle Sandwich Obsession

I’ve always been a bit of a kitchen experimenter, throwing together unlikely combinations that sometimes work brilliantly and sometimes… well, let’s just say not all experiments are worth repeating. But this Bourbon-Maple Brisket Grilled Cheese Waffle Sandwich? It’s one of those happy accidents that turned into a family tradition.

It all started when my husband came home with leftover brisket from a work event. The next morning, as I was making waffles for the kids, he suggested we use the brisket somehow. On a whim, I drizzled some maple syrup we’d gotten from my cousin’s farm in Vermont into the shredded meat, added a bit of Dijon for tang, and sandwiched it all between two waffles with some melty cheese.

The first bite was a revelation—sweet, savory, crispy, and gooey all at once. My daughter, who normally picks at her food, devoured her entire sandwich and then asked for another. Now we deliberately make extra whenever we cook brisket, knowing these sandwiches will follow the next day. Let’s get cooking!

Why You’ll Love This Brisket Waffle Sandwich

I’ve served these waffle sandwiches at everything from casual weekend brunches to “breakfast for dinner” nights, and they never fail to impress. The combination of textures and flavors makes this so much more than just another sandwich recipe.

Perfect balance of flavors – The sweetness of maple syrup complements the smokiness of the brisket, while the Dijon mustard adds just enough tang to keep things interesting.
Makes fantastic use of leftovers – Transform yesterday’s brisket into today’s showstopping meal with minimal effort.
Customizable for everyone – My kids prefer mild cheddar while my husband likes Swiss, and they’re both delicious options that work beautifully.
Impressive enough for company – I’ve served these at brunch gatherings and watched guests’ eyes widen with that first bite—these sandwiches create memories.
Simple to prepare despite the gourmet results – If you can make a basic waffle and heat a skillet, you can create this extraordinary sandwich.

My neighbor stopped by just as these were coming out of the skillet last Sunday, and the aroma alone convinced her to stay for brunch. After one bite, she immediately asked for the recipe.

Ingredient Notes List

Leftover Brisket: I always recommend using brisket that’s been cooked low and slow until tender—whether smoked, braised, or slow-roasted. The rich, complex flavors of properly cooked brisket create the foundation for this entire sandwich.

Maple Syrup: Real maple syrup makes a world of difference in this recipe. I use the dark amber variety from my cousin’s farm in Vermont because its robust flavor stands up beautifully to the savory brisket.

Dijon Mustard: The slight tanginess cuts through the richness of the meat and cheese, creating that perfect flavor balance that keeps you coming back for another bite.

Cheese Slices: I’ve found that both cheddar and Swiss work wonderfully, but cheddar brings a sharper flavor while Swiss offers a more nutty, subtle taste. My husband prefers when I use a combination of both.

Bread: Though the recipe transforms this into waffles, starting with thick-cut bread ensures your waffle batter has a good foundation. I use sourdough or brioche for extra flavor.

Waffle Batter Ingredients: The combination of flour, baking powder, salt, sugar, milk, oil, and egg creates a waffle that’s crispy outside and fluffy inside—the perfect contrast to the hearty filling.

Butter: I always use salted butter for grilling these sandwiches, as it adds that final touch of flavor and helps achieve that beautiful golden crust that makes the perfect grilled cheese.

How to Make Bourbon-Maple Brisket Waffle Sandwiches

Step 1. I always start by mixing my waffle batter first so it has time to rest while I prepare the filling. In a large bowl, I whisk together the flour, baking powder, salt, and sugar until they’re well combined.

Step 2. In a separate bowl, I combine the milk, vegetable oil, and egg, whisking until smooth. My grandmother always said that having wet and dry ingredients separate at first makes for the fluffiest waffles.

Step 3. I’ve found that pouring the wet ingredients into the dry and stirring just until combined gives the best results. Some small lumps are actually good here—overmixing will make your waffles tough instead of tender.

Step 4. For the brisket filling, I mix the shredded meat with maple syrup and Dijon mustard in a bowl until everything is evenly coated. Sometimes I add a tiny splash of bourbon if we’re making these for an adults-only brunch.

Step 5. Once my waffle iron is hot (the indicator light is usually my guide), I spray it lightly with cooking spray. My husband taught me that even non-stick waffle irons need a little help to create that perfect release.

Step 6. I pour enough batter to cover about two-thirds of the waffle iron surface—it will spread as you close the lid. In my kitchen, I’ve learned that about 5 minutes gives me that perfect golden exterior with a soft interior.

Step 7. While the waffles cook, I prepare my assembly station with the brisket mixture and cheese slices. The slight downtime is perfect for this prep so everything comes together quickly once the waffles are done.

Step 8. For assembly, I place a cheese slice on one waffle, add a generous portion of the brisket mixture, top with another cheese slice, and finish with a second waffle. The double layer of cheese ensures everything melts and holds together beautifully.

Step 9. I always use a skillet on medium heat with a little butter to finish these sandwiches. About 3-4 minutes per side gets that perfect crispy exterior while allowing the cheese to melt completely.

Step 10. Before serving, I let the sandwiches rest for just a minute—this helps the cheese set slightly so your first bite doesn’t result in a filling avalanche!

How to Store & Reheat

I’ve found that these waffle sandwiches are actually quite versatile when it comes to storage and reheating. If you somehow manage to have leftovers (which rarely happens in my house!), I recommend wrapping them individually in aluminum foil before refrigerating. They’ll keep well for up to 3 days in the fridge.

For reheating, I’ve tried several methods, and my favorite is definitely using a 350°F oven. I keep them wrapped in the foil and heat for about 10-15 minutes. This method preserves the crispy exterior of the waffles while making sure the filling gets hot all the way through.

If you’re in a rush, you can use a microwave, but I suggest wrapping the sandwich in a paper towel and using 50% power for about 1-2 minutes. This helps prevent the waffles from becoming completely soggy, though they won’t maintain the same crispness as the oven method.

I don’t generally recommend freezing these sandwiches—the texture of the waffles changes too much upon thawing. But if you want to prep ahead, you can freeze the brisket filling and make fresh waffles when you’re ready to assemble.

What to Serve with Bourbon-Maple Brisket Waffle Sandwiches

Simple Mixed Berry Salad: The bright, fresh acidity of berries provides the perfect counterpoint to the rich, savory sandwich. I like to add just a touch of mint to mine for an extra refreshing element.

Crispy Breakfast Potatoes: In my kitchen, I often serve these waffle sandwiches with crispy potatoes seasoned with rosemary and garlic. The contrasting textures—crispy on the outside, fluffy inside—complement the sandwich beautifully.

Maple-Bourbon Glazed Bacon: Yes, it’s indulgent, but a couple slices of bacon glazed with the same maple-bourbon mixture used in the sandwich creates a thematic meal that’s perfect for special brunches. My husband requests this combo for every birthday breakfast.

Light Arugula Salad: The peppery bite of arugula dressed simply with lemon and olive oil cuts through the richness of the sandwich. I find this particularly refreshing when serving these for lunch rather than breakfast.

Pickled Vegetables: The tanginess of quick-pickled red onions or dill pickles balances the sweet and savory elements of the sandwich. My daughter has started making these pickles herself—they’ve become her specialty!

FAQs

Can I use other types of meat instead of brisket?

Absolutely! I’ve made these with pulled pork and shredded chicken with excellent results. The key is using meat that’s tender and flavorful enough to stand up to the other ingredients.

What if I don’t have a waffle iron?

You can still enjoy this sandwich by using thick-cut bread grilled the traditional way. I sometimes make it this way when we’re at our cabin where I don’t have all my kitchen equipment.

Can I make components ahead of time?

Yes! I often prepare the brisket filling a day ahead and refrigerate it. The waffle batter can be made up to an hour before cooking, though it may need a quick stir if it sits too long.

Is there a way to make this gluten-free?

I’ve successfully made these using my favorite gluten-free flour blend in place of all-purpose flour. Just add an extra 1/4 teaspoon of xanthan gum to help with the texture.

What cheese melts best for this sandwich?

In my experience, medium cheddar or Swiss provide the best melt while still offering distinct flavor. Pre-sliced American cheese melts beautifully but offers less complex flavor.

Can I make mini versions for a party?

Definitely! I’ve made bite-sized versions using mini waffle makers for brunch gatherings. They’re always the first appetizer to disappear from the table!