Baking peculiarities

What is it with the sandwiches they make here? They take a bread roll, make a very small incision in one side of it, and then delicately balance the sandwich filling so that it is mostly hanging out of this incision. Certainly only ever about 2% of it is actually in the sandwich. The solidity of German bread means that you can't just pull it apart and force the filling further in, so you basically have about 2 bites of a sandwich and are then left with a dry bread roll. There are better ways to make a sandwich, I would venture to suggest.