Very cool, if true

I think most sandwiches I make would fail that test. Normally I make sandwiches just after I've run the breadmaker, using a few slices of the bread fresh before slicing the rest and freezing it. As a result the bread doesn't have top structural integrity, because it's still soft (and this is compounded by it also being gluten-free). Then I make the most out of the rare opportunity to eat sandwiches by putting too many fillings in. So most of my sandwiches require two hands to hold, and sometimes I also have to wear an apron while eating them!