We visited Bradworthy last summer from our native Luton, and read with interest the cookery item on slicing bread from the middle towards the crust to ensure it stays firm.
I've been meaning to write you for a while about our local sandwich making technique, which you may find to be of interest.
It is quite common in Luton to slice bread to within ½" of the bottom crust when making sandwiches. Then you coat your knife with margarine on both side, and, with a single sweep you have 'buttered' both sides. Remember you only need to do this between every other slice. Slot in a couple of slices of processed cheese and a bit of cucumber, press together and you're done.
When you're ready to eat your sandwiches simply cut through the bottom crusts. The great advantage of this technique is that the sandwiches don't all fall apart on the way to work or school.
Pat Issery