38 Potluck Sandwich Recipes to Feed a Crowd

Like a sloppy joe with Italian seasonings, these hearty sandwich slices fill the bill at potlucks, reunions and more. Although I’ve made them dozens of times, I never tire of eating or serving them. —Darlis Wilfer, West Bend, Wisconsin

Bake until these wonderful little Cuban sliders are lightly toasted and the cheese melts. The leftover King’s Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas

These zippy barbecue sandwiches make for fun late-summer dinners and are perfect for potluck gatherings, too. The coleslaw topping adds the perfect tangy crunch. —Gilda Lester, Millsboro, Delaware

To jazz up leftover ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I swap tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio

When I’m pressed for time, these beefy sandwiches are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! —Patterson Watkins, Philadelphia, Pennsylvania

I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. —Kira Vosk, Milwaukee, Wisconsin

These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. —Anndrea Bailey, Huntington Beach, California

I wanted to build a better pork sandwich, and this Asian-style filling was a huge hit with my husband and co-workers. Bring on the wasabi mayo. —Jennifer Berry, Lexington, Ohio

For a big family gathering, these sandwiches are a hit. I have never served them without getting recipe requests. A fantastic blend of seasonings in a classic sandwich means no one can eat just one. —Sandy Abrams, Greenville, New York

I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, Texas

When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California

Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.

I make these sandwiches in my spare time and freeze them so they’re ready when needed, like for tailgating when we attend Kansas State football games. —Donna Roberts, Manhattan, Kansas

These sweet, tangy, spicy chicken sliders have an Asian style that tingles the taste buds. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, Wisconsin

I’ve made this many times when friends and family come over to watch football and basketball games. This sandwich always satisfies the huge appetites we build up cheering for our teams. – Shelley Banzhaf, Maywood, Nebraska

Chicken salad ranks among the classics, and this version is a hit at parties of all kinds. Feel free to substitute green grapes for the red, or toss in extra strawberries when they’re in season. The filling can also be served on a bed of salad greens. —Marcy Kamery, Blasdell, New York

Friends love these barbecue sandwiches and often ask me to make them. We double the crowd-pleasing recipe and serve them at potlucks. —Dana Knox, Butler, Pennsylvania

My family loves this tender, juicy roast, so we eat it a lot. The salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

I love to come up with new recipe ideas; I’m always experimenting. I created these while my sister was pregnant to satisfy a craving, and it really did the trick! —Cindy Esposito, Bloomfield, New Jersey

Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won’t disappoint. —Nick Iverson, Denver, Colorado

With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah

When a hungry crowd’s coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce Mojo because it’s loaded with zingy flavors.—Theresa Yardas, Sheridan, Indiana

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. —Tamra Parker, Manlius, New York

This is particularly irresistible for summer picnics and potlucks or any time you need to serve a crowd. —Catherine Cassidy, Milwaukee, Wisconsin

There are so many different ways to top a hot dog, but this tasty sloppy joe version beats them all. ‐Kimberly Wallace, Dennison, Ohio

For potlucks and tailgates, we slow-cook pork with cider, onions and spices. These tangy sliders and sweet potato fries make a winning barbecue plate. —Rachel Lewis, Danville, Virginia

For patriotic food, you can’t beat a burger. My sliders have red tomatoes, white cheddar and blueberry sauce. For extra pop, I mix in ginger beer and chipotle. —Crystal Schlueter, Northglenn, Colorado

Pile the spaghetti squash on top of these Italian-style pulled pork sandwiches so it looks like a haystack. It’s so fun your kids won’t know they’re eating vegetables.—Matthew Hass, Franklin, Wisconsin

When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California

My Asian pulled pork is a happy flavor mash-up of Vietnamese pho noodle soup and a banh mi sandwich. It’s one seriously delicious slow cooker dish. —Stacie Anderson, Virginia Beach, Virginia

During grilling season, these sandwiches often appear on my menus. Cheese and bacon are stuffed inside tender burgers, which are then topped with caramelized onions. —Mary Bilyeu, Ann Arbor, Michigan

I have fond memories of eating these big, messy sandwiches at a neighbor’s house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho

My husband is a huge fan of pulled pork sandwiches, so my sister shared this incredibly easy recipe with me. At potlucks and family dinners, nobody can get enough of this root beer-braised version. —Carolyn Palm, Radcliff, Kentucky

Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin

Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that’s lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. —Amanda McLemore, Maryville, Tennessee

Don’t let the number of ingredients in this recipe scare you; I’ll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It’s hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana