It’s not just preference that dictates the club, but geography, time and place, maybe even access to ingredients. In Montreal, clubs are always prepared with rotisserie chicken, rarely contain egg and are served cold; in Magaluf they are usually hot and made with sliced ham and melted cheese, presumably because almost everyone is hungover when they have one; and at the legendary Paris bistro Les Deux Magots, the club is more rustic and hefty, sliced in half rather than into quarters, and is made with good, firm cooked chicken, back bacon, rocket, juicy tomatoes and sliced boiled eggs, all this inside firmly toasted bread.
