"Seeded or unseeded?" asked the counterman, already in motion toward the bread bins. This matter didn't need much thought; I usually favor a nice seeded roll when they're fresh, and these looked the part. "A little vinegar?" the counterman asked over his shoulder, as he laid down overlapping slices of fresh mozzarella (made in-house) in a double row. Sure, I said; a few tart shakes would be just the thing. For me, Italian-American delis are comfortable ground, and so these casual queries helped to fine-tune my prosciutto, mozzarella, and roasted pepper hero. But there was one final question yet to be answered: Could I possibly eat just half on the spot and save the rest for later?

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