Bennigan's, how I miss you.
>>21610033god damnnow I have to seek out a monte cristo somewhere near mesomeone did buy the bennigans name and relaunch recently though, but there's only a handful of locations
>>21610033Embarassingly small portion of fries
>>21610038that sandwich was like 2k cal alonei remember it being singled out as one of the worst regular menu things nutritional-wise to order at any large chain restaurant in the us
it was the first time i'd tried buffalo sauce
>>21610065I would prefer half the sandwich and more fries
>>21610037There's a old italian style place down the highway from me that makes a nice monte cristo, I feel like I'm the only one who orders it. I like dipping it in hot sauce sometimes.
>tfw you used to hang with the boys after high school at benny and catch a kino afterward
>>21610089don't date your friends
Give it a comeback. Call it Bennagain's.
>>21610033Cheddar's has this exact sandwich now: https://www.cheddars.com/menu/monte-cristo/prod7020475
>>21610033I tried a monte cristo from Cheddars kitchen. They fucked it up so bad I couldn't finish it. it was like an inch of batter and 3 slices of meat and cheese. 1/10 don't bother going there.
>>21610229>>21610229I had one before and it was so fucking good.
>>21610033Didn't Bennigan's go down the rought of TGIF and Red Lobster, same demographic.
i remember going there with my parents when they had stopwatches on all the tables and said if your lunch took longer than 15mins it was freethey were little timex stopwatches glued to a plastic stand
>>21610033From a former Bennigan's kitchen manager:>Here is where everyone fails, and is the "secret" to Bennigan's Monte Cristo. Build the sandwich out with honey wheat bread. White will not work perfectly.>Build the actual sandwich, cut it diagonally, SMASH each sandwich half together, wrap is super tight in Saran Wrap.>It is critical that you get "all" the air out of the wrap and leave it refrigerated for 72 hours minimum. The resting time is where everyone fucks it up. (Not many restaurants want a 72+ hour prep time on a menu item. Hard to control food costs etc.) The sandwich will sort of congeal together into a single structure and this will allow you to batter it and deep fry it with ease. Go sooner, and it falls apart.
>>21610038who the fuck ever eats the fries? it's like complaining about the portion of garnish on your plait
>>21610033they sure cheaped out on the fries
>>21610224I've tried it, it's not even close to the same.
>>21610038fatty
>>21610033>Bennigan's, how I miss you.Cheddar's Scratch Kitchen does a decent rendition of this sandwich. They have the raspberry jam with it, as well.What I miss from Bennigan's are the brocoli bites with spicy sweet mustard.
I would kill a hooker for a monte cristo right now
I used to go to the one in Coralville, near Iowa City, back in college. Friends and I would load up on a little food so it could soak up some of the booze we'd have later. Good times...
>>21610229>>21610238>>21610555>>21611530So is the Cheddar's one actually good or is it shit?
>>21610076yous a real one
>>21610038Agree, should ditch the fries and add more sauce instead.
>>21610536>who the fuck ever eats the fries?Everyone but you apparently
>>21611642>So is the Cheddar's one actually good or is it shit?Yes, almost spot on. I think somehow it was missing the middle layer of bread of a "club" sandwich, was cheddar-no swiss, but was good quality turkey and ham, perfect french toast fry batter and crispy crunch. I was on memory lane that whole time I ate mine, bite after bite with a dollop of raspberry jam, and in fact, I had to take 4th portion home in a doggie bag, and ate it cold the following day. Full enjoyment.
>>21611764fully delitized
Before it shut down my Bennigans had 3 for 1 happy hour. Holy fuck did you see some shit
Bennigan's baked potato soup is my standard for anything going for a loaded baked potato flavor. That was always the highlight of a trip to Bennigan's.
>>21610224cheddars fucking blows dude
>>21610037Why are they so hard to find in the wild? No places around here make them and I've seen them on menus maybe once or twice in my life. Are they hard to make or something
>>21611822Probably because it's a recipe that a toddler would come up with
>>21611822>Are they hard to make or somethingI do know the Bennigan's style was unique, they were not a custard-y soak batter like ordinary french toast, they were obviously deep fried battery, but not greasy. If I was a chef or had insider knowledge, I'd know how.Here's an example. I just recently tried the roasted brussels sprouts at Cheesecake Factory. I asked the waitress about them, and lo and behold, the secret is par-cooked, then DEEP FRIED, then finished tossed in a pan with maple butter and bacon pieces. Seemed a bit cheating, for a "roasted" assumption. Anyway, they were utterly flaky and crispy and delicious. Chef's have little secrets in other words
>>21611838Keep in mind, I'm remembering from 20 years ago, but I think it had a funnel-cake batter
>>21611642It's pretty fucking good, brother.
>>21611642It's good i get it semi regularly
>>21610065I'm guessing another would be the Chicken Costoletta from Cheesecake Factory.
