Delis like Goomba's above were a big part of my home town of Croton-on-Hudson, New York and like pizza parlors, part of a larger defining aspect of Hudson Valley foodways that tell one about the Italian immigrants that settled in the region. I grew up with Italians and as result I know bit about a good deli sandwich. When making a wedge, the deli employee first took the provisions out of the display case, took the wraps off, and cut it on that large funky silver automatic slicer that cut the meat and cheese into thin slices like nothing. Customers watched as the person behind the counter caught the falling meat from the machine making sure they didn’t skimp on the cold-cuts layered gently on the wedge. There also the piping hot egg and peppers sandwich that's out of this world! I thought that everybody described these foot long sandwiches as a wedge. Since graduating from high school in 1981, I have lived in many parts of the North East, Atlanta, and traveled a lot for work. When I asked for a wedge (sandwich on a long piece of Italian bread) outside of Westchester I kept getting this strange looks. It took a long time to realize that people called my wedge a sub, grinder, hero, hoagie, Italian, po' boy (New Orleans), zep, torpedo, outside of Westchester.