What sandwiches need time to rest, or incubate, to achieve their maximum flavor potential?
For example, I think a properly made Muffaletta needs to rest so as to allow the olive salad spread to soak into the crusty focaccia-like bread and meld with the other ingredients -- be they ham, salami, provolone, or whatever.
Most other sandwiches that I can think of, however, do not improve with a little aging. In fact, most if not all other sandwiches are best eaten after being made.
Is that true?
is the Muffaleta one of the few (only?) sandwiches that needs rest?