Adam Richman rose to fame in Man v. Food and has scoured the USA, eating his fill, as he sought out the best thing between two (or more) slices of bread. So who better to dissect the ubiquitous hotel room snack – the Club Sandwich? The new slimline Adam tells The Club why it’s anything but boring

People often dislike things that are popular, but they’re popular for a solid reason. The Club Sandwich is the most requested ‘top 40’ sandwich because it’s a classic. I’ve heard that there’s an understanding among travellers and chefs alike that the true measure of a hotel’s kitchen is the CS.

This is because (a) it involves a couple of different cooking processes, so you get to see how the grill guy handles the chicken; how the bacon is cooked; whether fresh bread is used; whether they make their own mayonnaise. And (b) as it’s virtually identical from place to place, do they add their own signature twist, so you can make direct comparisons?

I was recently in South Korea visiting American troops with Myron Mixon, a barbecue chef from Georgia. He wasn’t a fan of Korean food, so he went back to our hotel in Seoul and ordered a Club Sandwich from room service (I was shocked that you could even get one in South Korea). Anyway, here’s one of the best barbecue chefs that ever lived, who knows food, but halfway round the world, when he needed something that made him feel good, he went for the CS.

I’ve eaten a lot of sandwiches on my travels, but when I hosted The Best Sandwich In America, I found the Club Sandwich at the W Washington DC successful because:

1. They serve a full chicken breast that’s been pounded into a paillard, so it’s user friendly. They also coat it in a herb-based marinade as opposed to just salt and pepper.

2. If a dish contains avocado, I will eat it, make love to it, or both. A lot of times, the CS is sadly devoid of avocado. This one has avocado, so it’s extra cool.

3. As opposed to just frying the bacon, they broil (grill) it first, so it has a bit more of a meaty texture.

4. They make their own mayonnaise – you can taste it.

5. The bread is fresh from a local bakery.

As for people who find this snack bland, I challenge them to change the condiments. If you sigh as you order the CS, here’s what I say: look through the other dishes. Maybe there’s a great pepper sauce with the steak, or a great pesto or an amazing salad dressing. Order the sauce and slather it on the sandwich. So when I go to the W in Washington, I order extra Dijon or Roquefort dressing or a bit of Sriracha hot sauce.

People say that tradition should be respected but, as I’m fond of saying, ‘Just because hockey was traditionally played without helmets, that doesn’t make it a good idea’. In my new book, Straight-Up Tasty (out in autumn 2014), I reinvented the CS into something of my very own by combining an oyster po’boy from New Orleans, with a dish I tried in Lafayette in Louisiana, with a sandwich I had in Buffalo, New York. Let’s be honest: if you approach the CS in a safe and bland manner, it is boring. But if you reinvent it, you can keep it interesting.

One of my favourite foods on planet Earth is a reinterpretation of the Club Sandwich at California Pizza Kitchen. It’s such a brilliant conceit: chilled and shredded iceberg lettuce tossed lightly with mayonnaise, with chunks of avocado, chicken and applewood-smoked bacon, served on a warm, honey wheat crust with slightly melted mozzarella. It’s magnificent. If I could have that, a passion-fruit ice tea and a Spurs’ victory, then that’s a happy day for me.

Adam Richman’s Fandemonium premiers in the UK on Food Network UK at 9pm on 7 March

Do you agree with Adam’s assessment of the Club Sandwich? Or have you found a tastier treat on your travels which deserves to be put in the spotlight? We want to know your thoughts!

Have an opinion on The Club that you’d like to share? Let us know

This article has been tagged Food + Drink, Opinion