Brisket Waffle Melt (Printer-Friendly Layout)
Maple sweetness, juicy brisket, rich cheese, and crispy waffles team up for a one-of-a-kind hearty handheld treat.
# Ingredients You'll Need:
→ Waffle Batter
01 -
1 large egg
02 -
80 ml vegetable oil
03 -
375 ml whole milk
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon fine salt
06 -
1 tablespoon baking powder
07 -
180 g all-purpose flour
→ Filling and Assembly
08 -
Butter, for greasing
09 -
4 slices thick-cut bread
10 -
4 slices mature cheddar cheese or Swiss cheese
11 -
1 tablespoon Dijon mustard
12 -
60 ml pure maple syrup
13 -
2 cups (about 350 g) cooked brisket, shredded
# Step-by-Step Instructions:
01 -
Once you take the sandwich out of the skillet, go ahead and slice it into halves. Hand it out while it’s hot.
02 -
Warm up a skillet over medium heat. Toss in some butter and let it melt. Lay in your stacked waffle sandwich. Let it cook around 3 or 4 minutes on each side. You want the cheese gooey and the outside golden.
03 -
Pop a cheese slice onto a hot waffle. Pile on half the brisket mix. Cover with another cheese slice, then finish with a second waffle on top.
04 -
Spoon just enough batter into the warmed waffle iron so it barely covers the bottom. Close it and cook until your waffles are crispy and browned. Should take about 5 minutes per batch. Keep going till the batter’s gone.
05 -
Get your waffle maker nice and hot, following the maker’s directions. Swipe on some butter or nonstick spray to keep anything from sticking.
06 -
Throw your shredded brisket in a bowl, pour in the maple syrup and add mustard too. Mix it up so everything gets coated.
07 -
Dump your wet ingredients into your bowl with the dry stuff. Give it a gentle stir. It’s cool if you see a few lumps—don’t overdo it.
08 -
In another bowl, blend the milk, oil, and egg until they’re mixed real well.
09 -
Grab a big bowl and toss in your flour, baking powder, sugar, and salt. Whisk it all together so it’s evenly mixed.
# Extra Tips and Tricks:
01 -
Let the waffles cool off just a bit before building your sandwich. That way you don’t end up with soggy insides.