You make no mention of the importance of matched slices. With the advent of sliced bread, the matching of slices became not only good practice but essential to avoid overhangs, salients and plain ugliness. Matched slices are obtained by taking the first two slices off the loaf and laying them out so that the surfaces where they once joined together are now facing upward. Butter (a step that Americans often leave out, I've noticed) and spread or place the filling, then flip one slice over to land on top of the other. They now match, their edges conforming exactly to each other and there are no nasty overlaps or hanging chads.
One day I'm going to write the definitive book on sandwich theory.
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