…it might as well be on a tender bread. I remember back in the 80’s when fashionable cafés first tried to dress up sandwiches by putting them on baguettes. It wasn’t a bad idea in principle, baguettes are good bread. The problem was that in order to tear off a bite you had to clamp down hard with your teeth on one end of the sandwich and yank with both hands from the other. Depending on how thick the crust was, when the bite finally released you’d send your plate, cutlery and water glass flying.
The solution was a larger artisan loaf cut crosswise. That minimized, though did not entirely eliminate, the crust problem. However it introduced another one: big holes through which mayo and mustard would drip, right onto your $85 tie. Thankfully tortilla and lavash wraps came along in the 90’s, saving corporate lunch eaters hundreds of dollars per year in dry cleaning bills.
Truly there is great utility to soft sandwich bread. It may not have crust, it may not have a fashionable open crumb, but when it comes to delivering a no-muss lunch, there’s simply no beating it.