Okay, okay, since we are giving away information for free here. Let's say you happened to work at a lot of fundraisers and festivals, and one of the things you were going to sell a lot of were toasted sandwiches, to save time, you could build the sandwiches on Texas toast, lightly toasted, then with the meat and cheese in place. You wrap thoroughly in paper backed foil and put in the oven, get them to 140F, you can do dozens like this, then into the Cambro. Everything stays hot. Order up, unwrap, add cold elements (mustard, mayo, pickles) then onto the flat top and under a press, hot, crispy, greasy bread, hot lunch meat, nobody gets a cold in the middle sandwich, and you can turn em in 3 to 5 minutes max.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."