If you have cold cuts...
Heat up some panini. Use any combination of meats and cheeses, from turkey and provolone to prosciutto and mozzarella. Brush the outside of the bread with olive oil or softened butter to ensure a crispy exterior, and then press in a panini maker or lay on a griddle and top with a heavy pan. Be careful with wet ingredients because if they're right next to the bread, they can make the sandwich mushy. Put them inside the cheese or meat and remove the seeds from any tomatoes. Tuck in greens (arugula, spinach, basil) after you've removed the sandwich from the pan or press so they stay springy. Finally, straight-edged knives cut panini better than serrated ones.