Baked ham, prosciutto, tender braised pork shoulder, roast pork loin, and bacon: Pork in all its forms makes for spectacular sandwiches. Enjoy ham and cheese, prosciutto panini, a BLT, pulled pork, a croque monsieur, or a Cuban sandwich for lunch today.

Red onion, arugula, and grainy mustard liven up ham and Swiss cheese sandwiches. Heat the sandwiches on a grill or in a grill pan until toasty.

Marinate a pork butt in a blend of minced garlic, whole-grain mustard, brown sugar, and smoked paprika before braising it in the oven. Serve the pulled pork on sandwich buns with your favorite barbecue sauce and top with homemade or store-bought pickles.

How could a BLT get any more delicious? By adding avocado! Swap out the usual lettuce for a layer of sprouts for a tasty twist.

Change up your lunch routine by layering your sandwich fillings on a fresh, buttery croissant. Watercress and sliced pear balance the rich flavors of the ham and Muenster cheese. This sandwich can be made ahead, wrapped in plastic, and refrigerated overnight.

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

Simmer dried figs with sugar and lemon juice to make the spread for this sophisticated sandwich. Layer on a split baguette or Italian bread with thinly sliced prosciutto, Asiago cheese, and arugula.

This recipe uses lean tenderloins in place of shoulder for a lighter oven-roasted pork sandwich. Brush the meat with quick homemade barbecue sauce and serve on potato rolls with sweet and tangy slaw.

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.

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.

Roasted pork replaces the usual turkey in this piled-high diner classic. This triple-decker sandwich grows even taller with the addition of sliced avocado, Swiss cheese, and crunchy alfalfa sprouts.

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.

Our take on this down-home favorite combines chopped ham with reduced-fat cream cheese, mango chutney, and Dijon mustard. This is a great way to use leftover ham. Serve the ham salad on pumpernickel bread with a layer of thinly sliced cucumber.

This twist on the BLT calls for crispy baked prosciutto slices instead of the traditional bacon. Layer the prosciutto in lightly toasted Italian bread with lettuce, tomato, and a garlic mayonnaise.

The culinary traditions of North and South combine to make one delicious sandwich when you braise a pork shoulder with beans and slab bacon in a molasses-rich sauce. Serve the meat and beans on soft potato buns topped with pickled red onions and jalapenos and shredded cabbage.

Creamy brie cheese turns this ham sandwich into a special treat. Make it on a fresh baguette with your favorite variety of mustard.

As anyone who's ever had a BLT can tell you, the whole is greater than the sum of its parts. This is the definitive recipe for the bacon, lettuce, and tomato sandwich, complete with homemade mayonnaise and fresh basil leaves.

The croque monsieur -- a grilled ham and Gruyere sandwich topped with rich cheese sauce -- becomes a croque madame when you add a fried egg. These knife-and-fork sandwiches will hit the spot on a cold day.

This version of pulled pork sandwiches uses tenderloin in place of pork shoulder to reduce the fat. Make the accompanying slaw with light mayonnaise.

Choose prosciutto, sharp cheddar cheese, and freshly baked rustic bread to make a deluxe version of simple ham-and-cheese sandwiches. Enjoy them as they are, or grill them in a panini press.

Boil balsamic vinegar and brown sugar down to a rich, thick glaze for brushing roast pork tenderloins. Stack slices of pork and red onion on country rolls.