Italian, pressed sandwich is
a great way to make two crusts
edible for people with no teeth.

Pack the space between two end
slices of bread, with ones choice
of filling ( Tomatoes were always
used in Italy) as they tend to offer
the required moisture, which, after
being pressed for an hour or so, will
soak into the crusts and thus, soften.

Can be used on stale bread, to bring
back its sell by date (for those who
purchase mass produced commercial
supermarket additive and stabilised
with ingredients that are forbidden by
the Artisanal Society of French bakers.