Enjoy all kinds of warm and toasty variations on grilled cheese sandwiches and Italian panini, including grilled cheddar and bacon with tomato soup; grilled vegetable panini, muffalettas, Reubens, croque-monsieurs, Monte Cristo sandwiches, and more.

Shaved deli ham, baby spinach, and double layers of fresh mozzarella on a loaf of Italian bread make a satisfying sandwich for four. No need for a panini press: this is toasted in the oven between two baking sheets.

Bring your grilled cheese sandwich to the next level with a couple of crisp slices of bacon. Some simple seasonings and a splash of cream turn a can of tomatoes into a bowl of easy tomato soup for one.

To make this American, classic, dip ham and Swiss cheese sandwiches in egg batter and pan-fry them. Dust the hot sandwiches with confectioners' sugar and serve with strawberry jam on the side if you like.

Sauteed baby artichokes, oil-cured black olives, tomatoes, parsley, and rich Taleggio or fontina cheese make a sophisticated sandwich. If artichokes are not in season, you may use canned or frozen artichoke hearts instead.

Use your choice of cheddar, Swiss, or Monterey Jack to make the perfect grilled cheese sandwich. Add tomato, onion, ham, or mustard if you like.

A zesty topping of olives, anchovy, pickled peppers, and oregano tops Italian cold cuts in this interpretation of the famous New Orleans sandwich. This recipe is from Sean Rembold of Marlow and Sons restaurant in Brooklyn, New York.

Pineapple and fresh basil give a delicious twist to a ham-and-Swiss sandwich. You can also use cheddar or Monterey Jack if you prefer.

Turn a Reuben into a Rachel by switching out the corned beef for roast turkey breast. Layer with Swiss cheese, creamy coleslaw, and Russian dressing on sourdough bread and brown the sandwich on a hot griddle.

Citrus-marinated roast pork loin, ham, Swiss cheese, and dill pickles fill these grilled sandwiches. Serve them with spicy mustard and plantain chips on the side.

A layer of grainy mustard balances the richness of cheese and butter in these sandwiches. We recommend sharp cheddar here, but you might opt for another cheese that oozes when it melts, such as Swiss. Use your choice of bread, such as whole grain, sourdough, or challah.

This diner classic begins with pan-fried ground chuck burgers seasoned with ketchup and grated red onion. Tuck the burgers between slices of white or rye bread along with grated cheddar cheese, and toast in a skillet until golden brown.

Store-bought pesto, tapenade, and roasted red peppers are a quick and easy way to dress up a grilled cheese sandwich with Mediterranean flavors. The creamy fresh mozzarella melts beautifully.

To make this classic French sandwich, grill ham and Gruyere cheese between slices of rustic bread. Spread Gruyere-Parmesan cheese sauce over each sandwich and brown under the broiler before serving.

Savor the big, bold Italian flavors of homemade pesto, tapenade, roasted red peppers, prosciutto, and fontina cheese on this sandwich. Make it on a whole loaf of ciabatta and slice to serve four people.

Sliced turkey replaces the usual corned beef in this lightened-up Reuben sandwich. The homemade Russian dressing -- made with mayonnaise, ketchup, pickle relish, lemon juice, and Worcestershire sauce -- adds the finishing touch.

Make two big sandwiches on square ciabatta loaves -- one with prosciutto, and one with grilled zucchini, eggplant, and red pepper. Add fresh mozzarella and homemade pesto to each, and weight them down in the refrigerator for at least two hours to allow the flavors to blend.

Give your ham sandwich a makeover with Gruyere cheese and sliced pear. Toasting the sandwich until golden brown makes it irresistible to adults and kids alike.

Grilled red peppers, zucchini, and yellow squash give sweet and smoky flavor to these vegetarian sandwiches. If you don't have a panini press, heat these in a cast-iron skillet with another heavy skillet on top.

Dip these sandwiches in a mixture of heavy cream and beaten egg before sizzling them in butter to make the most heavenly grilled cheese ever. Fresh mozzarella melts especially beautifully, but you can also use fontina, Gouda, Jack, or Gruyere.

Combine softened butter with chopped anchovies, lemon zest, parsley, and chives to spread on these toasty pressed mozzarella sandwiches inspired by a traditional Italian appetizer. This recipe is courtesy of Sean Rembold from Marlow and Sons restaurant in Brooklyn, New York.