About Club Sandwich Reviews dot Com

Who am I?

My name is Evan Saunders and among many other things in this world, I love the club sandwich. Over the past few years, with great support from hospitality and culinary professionals around-the-world, I’ve become known as a leading club sandwich expert.

How did this all begin?

I travel. A lot. And while I’m constantly in a new environment thriving off its surroundings, sometimes I just need something that allows comfort to wash over me in an awesome wave, and for me that has always been the club sandwich. As I traveled more, I found myself trying club sandwiches nearly everywhere; from airports, to cafes, to restaurants, to hotels, to pools, and everywhere in-between. I began to start comparing and contrasting these club sandwiches and realized each was unique. It was incredible that such a sandwich could be called the same thing around-the-world yet changed dramatically at each location. How was this possible? Who let this happen? Out of this, ClubSandwichReviews.com was born. While I wish I could go back and review the 100s if not 1000s of club sandwiches I’ve eaten world-wide, those will have to remain memories. From now on, however, every club sandwich I eat goes down in history and brings me one step closer to finding the true, ultimate, international club sandwich.

How do club sandwiches differ?

While one might think the club sandwich has a distinct set of ingredients, club sandwiches are not created equal; they are a clear reflection of the creator’s favorite ingredients. I’ve often heard people declare “but there has to be a slice of bread in the center” or “a club sandwich doesn’t come with an egg” and while this might be accurate about the establishments these people visit, these are simply not universal standards. So how do they all differ? There’s no simple answer for that, however, I’m aggregating ingredients to keep track of specifically how each club changes per location, and will post the results here soon.

Alright then, what is a club sandwich?

After reading reviews on this site, it’s easy to see how club sandwiches differ so much. So then, what really defines a club sandwich? How do I know I’m not just getting a turkey BLT (bacon, lettuce, and tomato)? This answer is a bit more confusing than the simple explanation Wikipedia offers. While many individuals claim there must be a slice of bread separating the turkey and other layers, smack in the middle of the sandwich, I’ve just been to too many locations that didn’t offer the middle slice; it’s simply not a requirement. And while I wish a club must be quartered, not halved, and hors d’œuvre sticks or toothpicks were mandatory, they simply are not; however these preparation methods can add to the deliciousness and presentation of the club. Lastly, I love a fresh fried egg in my club sandwich. Not everyone does, and sometimes a poorly fried egg ruins it, but in the right circumstances the egg can extremely enhance a club sandwich. Of course, there are many spins on the tradition club sandwich (some people feel an egg makes it nontraditional, however my research has proved otherwise) which include the use of avocado, roast beef, chicken, shrimp, mustard, even unique types of bread (as opposed to just wheat or white), but there will always be a traditional club surrounded by these nontraditional (yet delicious!) ingredients.

So where did the club sandwich originate?

It’s hard to say exactly where the club originated, however many people have said it was created in the 1890’s at The Saratoga Club House, a private gentlemen only gambling club in New York. While there doesn’t seem to be hard evidence for this, it is clear over the 20th century that the sandwich gained popularity throughout private and/or country clubs. Since the origin is a bit under debate, the recipe has transformed over the years (with little uproar) as the sandwich crossed the world and ended up in cafes, restaurants, hotels, and airports literally everywhere.