This is last week’s sandwich of the week, which I meant to publish Saturday. I failed on that, but here’s a sandwich:

The sandwich: Honey-Maple Turkey, bacon, muenster and cole slaw on a “wedge,” from Pop’s Deli in Hawthorne, N.Y.

The construction: All of those things I just mentioned, piled onto a hero roll, which for some reason they call a “wedge” in Westchester (and some parts of Jersey).

I should note now that I think there’s a difference in the bread styles used for long sandwiches between the delis I grew up with on Long Island and those I now enjoy in Westchester. This could be a small sample size thing, but I’m pretty sure the standard “hero” on Long Island comes on bread that’s a bit flakier and more airy than the Westchester “wedge” bread, which is dense and chewy.

I’m obviously partial to the one I’m more familiar with (more on this to follow), but both are good. And I’m open to the possibility that, in each area, I’m only eating bread from one specific wholesale bakery that supplies bread to all the local delis (for Long Island, I know this to be true).

Is this the difference between Italian and French bread? Hmm… come to think of it, is there a difference between Italian bread and French bread?

Important background information: I think all discussions of effective branding should start with Boar’s Head. Bad lunchmeat can be downright disgusting, but I know when I order Boar’s Head products I can expect a certain quality. And yeah, I recognize that Boar’s Head probably isn’t the best lunchmeat available. But it’s consistently good, and I’d rather not take my chances with an unknown quantity, given the risk.

For that reason, I often order specific Boar’s Head products like Honey-Maple Turkey at delis, since it assures that they’re not going to try to slice up some off-brand turkey that will turn out gross.

This particular sandwich was the product of endless sandwich tinkering from  my years behind the deli counter, and it’s good enough that I think it should be given a name and standardized like the Reuben once was. Preferably, it should be named after me.

What it looks like:

How it tastes: Very good, of course. I came to this sandwich, I think, after determining that the sweetness of the Honey-Maple Turkey goes well with bacon (like just about everything else). Pop’s does a good job with bacon — always well-done and crispy — and the turkey was sliced nice and thin, maximizing surface area and thus flavor.

If you appreciate cole slaw even a little bit — I know it’s a divisive salad — I strongly recommend you try it on a sandwich. It adds the moisture you might hope for from mayonnaise or mustard, but it’s obviously way tastier than mayo plus adds an additional crunchy element on top of the bacon.

Muenster cheese you know about, presumably. I don’t remember why I initially put muenster on this sandwich, but it plays. There are a lot of flavors here, and I think a stronger cheese like a cheddar might conflict with the cole slaw, or something. The muenster here is just about complementing the rest of the sandwich, and also making sure the sandwich has cheese on it.

Like I said, both forms of the long-sandwich bread are very good, but I find the Westchester variety fills me up a lot faster than the Long Island type. I think it’s a density thing, but I’m also willing to consider that this sandwich was probably 14″ long and filled with bacon. Could be a simple size thing, too. In either case, this sandwich beat me. Too long, couldn’t finish, to paraphrase the Internet.

The other issue is I’ve now had this sandwich so many times that I’m probably almost biased against it. It’s a bit routine now, even though it’s still really good.

What it’s worth: Cost me about $7.50, I believe, which is a pretty great deal. This really should have been two meals, and I should have known better than to start the second half of the sandwich. I didn’t know better, but that’s on me.

How it rates: 80 out of 100. I can’t find many baseball players from Westchester and this sandwich is a lot better than Dan Pasqua, so I’m just going to go ahead and go with a Long Island guy that’s probably better than an 80: The Frank Viola of Sandwiches. I have no idea why.