Thanks for pointing that out, must’ve missed it on my way through the first time.
For anyone visiting Louisiana, go to New Orleans, take a seat at Mother’s down on Poydrus, it is the place to go for the best Debris (pronounced da bree) Po’ Boy in the world, just sayin… 
I’ve been there and what a great sandwich. That said, Mother’s seem to elicit a lot of polarized opinions.
in Philly, a hoagie is a sandwich on a hoagie roll, synonymous with a hero or sub
a grinder is a hoagie/sub/hero which is heated in the oven
a Po-Boy is a hoagie/sub/hero, generally from the south in that the “dressings” include cajun mayo
a Cheesesteak, on the other hand, comes on a hoagie roll, can be a cheesesteak hoagie (if it contains lettuce and tomato), but is never a sub or hero… however, a pizza steak is a cheesesteak with pizza sauce and mozzarella, often heated in the oven like a grinder.
Off topic a bit, but:
Mother’s, in 2014, is considered by many (not all) locals to have been taken over by tourists and to have slipped in quality. It was a “best kept secret” kind of place in the 1980s … but now everyone and their “mother” ( ) seems to be there at all hours.
Mother’s is in New Orleans’ Central Business District, and so is still a popular lunch joint for some of the white-collar folks in the vicinity. However, the lines to get in and order can be very long, and a lot of people will not find the food worth the wait.
These days, if you ask a local to direct you to a great po-boy place, there are several dozens of less-crowded venues to choose from serving top-notch po-boys.
They also have really excellent soup selections.
Re: the NY subway theme at Subway:
The “BMT” sandwich is a play on words. Yes, it stands for “big, meaty, tasty”, but it also refers to the BMT subway line (Brooklyn/Manhattan Transit). Originally, there were several different companies operating trains in New York: the BMT, the IRT, the IND, etc. Those names are no longer in use, as it’s all the NYC Transit System.
I’m pretty sure that the claim that “BMT” stands for “big, meaty, tasty” is quite recent, as in within the past decade. The sandwich was named for the subway line. Which still doesn’t say anything about the naming of the restaurant.
If these sandwiches were twice as big they would be Dagwood sandwiches.
Dagwoods are shaped completely differently, though.
i have been making these recently as it’s been hot, and i like a cold-cut sandwich when it’s hot.
Get a bolito roll or other soft white roll (out here in CA, bolito rolls are fresh baked and cheap). Sprinkle balsamic vinegar, olive oil and italian spices on the roll. Then mild pepperocinis , pickles, heirloom tomato slices, leafy lettuce. Provolone cheese, peppered hard salami, and two other italian cold cuts- mortadella/genoa, etc.
Enjoy!