You'll look forward to lunch when one of our all-time favorite sandwiches is on the menu. Choose from time-honored classics such as chicken, egg, or ham salad; deli mainstays like BLTs and Reubens; American regional specialties, including po'boys and lobster rolls; and lots more.

Avocado mashed with pickled jalapenos and lime juice adds kick to this triple-decker sandwich. Spread on toasted wheat bread and layer with bacon strips, sliced tomato, and sauteed turkey cutlets.

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.

Layer cheese, tomatoes, and fresh parsley on ciabatta bread and weigh the sandwich down with heavy cans to meld the flavors for at least an hour before serving. Drain some of the oil from a jar of sun-dried tomatoes and mix it with Dijon mustard to make a unique sandwich spread.

Lighten up your egg salad by switching the yolks for heart-healthy avocado. Equal parts mayonnaise, sour cream, and Dijon mustard make it creamy and tangy.

Chopped red onion, capers, lemon juice, oregano, and juicy slices of tomato add kicked-up flavor to chef Emeril Lagasse's hot, open-faced tuna sandwiches. Slices of provolone cheese over the top melt beautifully under the broiler.

Kirby cucumber and bread-and-butter pickles add a refreshing zing to these easy roast beef sandwiches. Serve with thick-cut potato chips and carrot sticks.

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.

This version of the lunchtime favorite features juicy red grapes and crisp morsels of Granny Smith apple, fennel, and celery. A dressing of nonfat yogurt and Dijon mustard makes this chicken salad a light and refreshing option.

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

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.

To make these Philly-style cheese steaks, melt provolone cheese over sauteed onion and rib-eye or eye-of-round steak. To achieve thin slices, freeze the beef for 30 minutes, then cut with a serrated knife.

A grilled turkey cutlet joins the classic combination of fresh mozzarella, tomatoes, and basil leaves. A toasted ciabatta roll makes the perfect platform.

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. While purists may insist on only mayonnaise or melted butter to dress the lobster meat, we think that some fresh chives and tarragon are a delicious addition.

Spicy brown mustard replaces the usual Russian dressing in this easy version of a classic deli sandwich. Layer corned beef, sauerkraut, and Swiss cheese on toasted, buttered rye bread and bake until the cheese melts. Serve with pickles on the side.

Fried cornmeal-coated flounder finds a home in these Louisiana po'boys. Make this sandwich for four in one long baguette, spread with tartar sauce, and top with sliced tomato and lettuce.

Delight your senses with the interplay of salty, sweet, and rich flavors, along with crunchy and creamy textures, in this out-of-the-ordinary ham and cheese sandwich. In place of pumpernickel, you could also use toasted sourdough or whole-grain bread.

Fresh basil and tomatoes add a summery accent to grilled steak sandwiches. Made on two loaves of Italian bread, this recipe serves 12 people.

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.

Marinate thin ribbons of zucchini and red onion in lemon juice, lemon zest, and olive oil to make a creative sandwich topping. Cooked, shredded chicken (broil chicken cutlets or use leftovers) is mixed with the marinated zucchini, toasted almonds, and fresh parsley before being piled on Italian bread.

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.