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Make open-faced hot sandwiches by placing one slice of buttered or unbuttered bread or roll on a serving plate with hot meat or other filling and covering it with a hot topping, such as sauce or cheese. Broil the sandwich quickly if the cheese needs melting. Make smaller versions of some types of open-faced hot sandwiches for hors d’oeuvres (or DERVS), the hot or cold bite-sized finger foods that are served before a meal. 

Grilled (or toasted) sandwiches are another type of hot sandwich. Butter the outside of the bread and brown on the griddle or in a hot oven. Grilled cheese, grilled ham and cheese, and tuna melt (grilled tuna salad and cheese) are popular varieties. Make panini sandwiches by grilling sandwiches on a panini (PAH-nee-nee) press. This compresses the sandwich and warms the ingredients without adding additional fat to the outside of the sandwich. 

Make deep-fried sandwiches by dipping the sandwich in beaten egg (sometimes with bread crumbs) and then deep-frying it. Cook the sandwich on the griddle or in the oven to reduce fat and make it less greasy. One example is a Monte Cristo sandwich, which is filled with turkey or chicken breast, ham, and Swiss cheese.