And what is “room temperature” approximately?
I wouldn’t eat it myself.
A wet sandwich in a plastic baggie at room temp for a day? I can’t say whether it’d be safe or not. But as tempting as it may be in your imagination, I don’t think it would exactly be a pleasure to eat.
I always compare the cost of buying a replacement with being stuck on the toilet for hours. 
Business office, typical. 76-ish?
Likely 70-72F. 76 will have people sweating in business clothes.
I’d toss it if it was made fresh, but even if I liked that spread I still wouldn’t eat it after sitting out for a day even though it probably wouldn’t make you sick because I’m sure the flavor and texture have lost something overnight.
Really, if you’re not starving and you can get some other food then why would you take a risk? It’s not something irresistible like chocolate covered bacon.
I’m not trying to suggest people shouldn’t ask questions. It’s interesting to discuss, for example, exactly which pathogens might be at large in your sandwich after 24 hours unrefrigerated.
I do think it’s a tremendously unsound idea to ask a bunch of internet strangers to make a food safety judgment on your behalf, when the outcome of error is potentially pretty serious.
True.
If things went badly wrong, the “go ahead and eat it” crowd would be really embarrassed.
What, they’d have egg on their face?