It’s not the purpose of the journey, certainly, but "first class" sandwich ingredients can definitely be ruined by "coach" bread.
The objective of a sandwich is to get a perfect ratio of bread to meat & toppings, not a cartoonishly undersized foil to your fried pork meat monster. It’s a matter of harmony. By the time you’re done gnawing through the outer orbit of pork on a tenderloin and finally get your teeth on some bread and lettuce, you’re full and tired and you feel like a fool.
For the pork tenderloin sandwich to taste good, it has to be about 60 seconds out of the fryer and dressed with fresh-cut veggies. Seriously, try to eat it reheated, or, God forbid, cold out of the fridge. Both will reveal your "precious" tenderloin as tasting like, and having the texture of, some sort of damp, fart-saturated barstool cushion. Meatloaf, on the other hand, has to be severely abused in order to come out of the oven or microwave dry. As long as you’re using meatloaf no older than a couple of days, that business is going to be delicious and juicy.