They might not come with a buttery, biscuit base, but who doesn't love a good club sandwich?
That's a good club sandwich. No-one wants one made with butter instead of mayo, or lacking that all-important hard-boiled egg. Here's Masterchef's co-host John Torode showing you how to do it right.
Why is John making the classic sarnie? Well, Hotels.com believe that the snack is such a hotel classic that they've made the 'Club Sandwich Index' to help you work out the cost of staying at various cities across the world.
The cheapest destination for a club sandwich is New Delhi in India, costing an average of £5.91. In Paris, France, it'll set you back a whopping £20.43! London is somewhere in the middle at £11.55.
If you want to make one at home, here are John's top club sandwich tips:
1. Stacking is important so when you go to eat it, it doesn't falls apart. 2. Don't butter your club sandwich, use mayo, and lots of it. 3. The most important thing is, it's got to be cold. A club sandwich should be a cold dish and served with hot chips. 4. Don't squash down the middle of the sandwich or the filling will fall out. Push down on the edge of the sandwich to hold it in place.
1. Thinly slice the chicken, egg, tomatoes and iceberg lettuce. 2. Toast the bread and mix the mayonnaise and mustard to create Dijonnaise and spread the Dijonnaise on one side of each slice. 3. Add the bacon on top of the first slice, followed by the chicken, layered in opposite directions. 4. Add the second slice of toast Dijonnaise side down and top with another spreading of Dijonnaise before topping with the lettuce, tomatoes and egg. 5. Add the final slice on top, Dijonnaise side down. 6. Press down the edges of the sandwich to hold the ingredients together. Place four toothpicks to hold the sandwich together, one in each corner. 7. Cut away the sides of the sandwich and serve with hot chips.