MEATS - Yes! Meats

"Whole cuts" refers to a single, intact piece of meat that has been cooked and sliced, while "cold cuts" is a broader term encompassing all types of sliced, pre-cooked meats,  including both whole cuts and processed, formed meats that may be made from smaller pieces of meat combined together; essentially, "whole cuts" are considered a higher quality option within the category of cold cuts

This  is really the way to go, the less processing the better.  You can find an endless amount of recipes to get the style and flavor you are looking for in your sandwich. Endless 

Sectioned and formed meat products are restructured meat products – such as multi part turkey breasts or cooked hams. They are prepared from chunks or pieces of meat and are  bonded together to form a single piece. The substances that bind these  together are non meat additives, meat emulsions and extracted  myofibrillar proteins. Typically they are produced by extracting the  meat proteins (by adding salt and massaging or tumbling the meat which  brings these "sticky" proteins to the surface) or by adding non meat  proteins. Myosin is the major protein that is extracted. The meat  becomes soft and pliable and is then shaped through the application of  force using different molds or casings. It is then cooked to coagulate  the proteins which bind the chunks of meat together in its new shape. Supermarket Guru

Processed meats (sausages) are the majority of what we call cold cuts. About 15% of all  meat produced in the U.S. is used to make these which number at over  200 varieties. Sausage manufacturing includes any type of meat that is  chopped, seasoned and formed into a symmetrical shape – for example,  bologna. There are two methods for preparing the ingredients: emulsion  prepared where the meat is finely chopped and the hydrophobic proteins  react with fat, the opposite protein, and the hydrophilic will react  with water to hold fat in the solution (bologna, Vienna sausages, hot  dogs) ... and non emulsion which typically are coarser grinds. The same  basic technology is used as for sectioned and formed meat products but  with no tumbling and massaging required. There are several meat sources  for sausages including beef, pork, mutton, veal, and poultry; meat  by-products are also used some times like lips, tripe, pork stomachs and  heart.                          

Supermarket Guru