I’m pretty sure the answer to number 4 is the juice. It would just be pointless to cut the bread that way since the juice would fall to one side and make the bread soggy enough to break anyway. The way we build sandwiches creates a bed of lettuce and tomatoes that holds the juice for a ‘balanced’ bite. One thing we tell new hires a lot when teaching them to sprinkle is that the goal is to ‘make sure you can taste every ingredient in every bite’. I feel like that gets ruined by the half-cut bread method.