Used to buy those from the Spar shop on Dame St/Sth Gt George's St. Buy them three at a time, eat one and put the other two into the fridge for late-night suppers after work. The fresh baguette still warm, the portions always spilling over the crust, hot meats and cold vegetables had a lovely contrast. I used to eat Parisian style buying a baguette, cheese, and wine for outdoor supper up on Montmarte.
But the Irish breakfast roll is, like Guinness and like the standard Irish breakfast fry-up, a monster creation that harks more to American diets than it did to Irish diets back then. Of course, more than half the Irish population are obese fuckers who shovel food down their necks without even chewing it. Mouth breathers, another terror on the Irish restaurant experience. They make me want to throw something pointy at them. No knife, just a fork handled like a soup spoon, pile it all on and then slurp it into your fat gob and start that kind of chewing action where the food's too hot but you can't stop filling your trap.
Then the mouth-breathing to cool down what's in the gob - oblivious to everyone around them.
There was a sandwich bar just two or three doors down from The Temple Bar who did huge rolls, except most of the additions were of a more exotic nature: spicy sausages from Germany, smoked meats, smoked fish, all sorts of goodies and it'd easily feed two non-obese people a fine supper when the day is done. Up here the simple sandwich is usually on rye bread, a slice of Finnish cheese, a few cucumber slices, a dash of salt and of you go.
Not me though: I build my sandwiches according to the basic rules of ancient architecture: pile it up high and use a knife and fork for most of it.
Nam-nam.