18 Easy Mini Sandwiches for Parties -

Whenever I’m hosting a party or heading to a potluck, I love bringing mini sandwiches. They’re bite-sized, easy to grab, and always a crowd favorite. There’s something about little sandwiches stacked neatly on a platter that makes everyone smile, and they disappear faster than just about anything else I put out. Plus, they’re so versatile that I can mix and match flavors to please just about anyone.

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I like mini sandwiches because they’re simple to put together and look so fun on the table. Whether it’s a casual backyard picnic or a holiday gathering, these little bites fit right in. I often find myself making a few different kinds so there’s a nice variety, and I never have to worry about leftovers because guests scoop them up so quickly. They’re also a lifesaver when I want to prep ahead since many of them can be made earlier in the day.

In this collection, I’ve gathered some of my favorite easy mini sandwich ideas that work perfectly for parties, picnics, and potlucks. From classic flavors to a few creative twists, there’s something here for every occasion. These are the kinds of recipes that make hosting less stressful and way more fun, and I can’t wait to share them with you.

1. Monte Cristo Sliders

Monte Cristo Sliders are one of my favorite mini sandwiches to bring to parties, picnics, or potlucks because they feel a little fancy but are actually so easy to make. The sweet and savory combo of raspberry preserves with layers of turkey, ham, and creamy Havarti always gets people excited to try them. I love that they bake up all warm and melty in the oven, and the light dusting of powdered sugar on top makes them look extra special. Whenever I set out a tray of these sliders, they’re gone in no time.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

12 Sweet Dinner Rolls
1/2 Cup Seedless Raspberry Preserves
1/2 Pound Honey Roasted Turkey, thin sliced
1/2 Pound Black Forest Ham, thin sliced
6 slices Havarti Cheese
1/2 Cup Melted Butter, divided into 1/4 cup portions
1/2 Teaspoon Worcestershire Sauce
1 Tablespoon Yellow Mustard
1 Tablespoon Honey
1 Tablespoon Mayonnaise
1/2 Tablespoon Powdered Sugar (optional garnish)

Instructions:

Preheat oven to 350°F.
Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Slice rolls horizontally keeping the rolls together in one piece and place the bottom half in the bottom of prepared baking dish, set top half aside.
Spread raspberry preserves on top of the bottom half of the rolls.
Layer turkey, ham and cheese on top of jellied rolls.
Make a sauce in a small bowl by whisking together 1/4 cup melted butter, Worcestershire sauce, mustard, honey and mayonnaise.
Spread sauce on the inside of the top half of the rolls and place on top of the sliders in the pan.
Brush top of rolls with remaining melted butter.
Bake for 12-15 minutes, or until the tops of the rolls are golden brown and cheese is melted.
Dust slider tops with powdered sugar, cut into individual sliders and serve.

2. Chicken Parmesan Sliders

Chicken Parmesan Sliders are the kind of mini sandwiches that make any party, picnic, or potluck feel a little more special. I love how they take a classic comfort food favorite and turn it into a fun, handheld bite that’s perfect for sharing. The crispy chicken, gooey mozzarella, and rich marinara all tucked into soft Hawaiian rolls make every bite so satisfying. Plus, that buttery Parmesan topping on the rolls makes the whole tray smell incredible while it bakes, and I can never resist sneaking one straight from the pan.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

12 Hawaiian sweet rolls
20 oz bag chicken tenders
1-½ cup marinara sauce
8 oz Mozzarella cheese slices
4 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
½ tablespoon Italian seasoning
1 teaspoon garlic salt
Chopped parsley, optional for garnish

Instructions:

Cook the chicken tenders according to the package instructions, then set them aside.
Preheat the oven to 350°F.
Using a serrated knife, slice the Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in a parchment-lined baking sheet or a lightly greased baking dish.
Spread a thin layer of marinara sauce over the bottom rolls.
Arrange the cooked chicken tenders evenly over the marinara, covering the rolls completely.
Spoon the remaining marinara sauce over the chicken.
Layer mozzarella cheese slices over the top, then place the top halves of the rolls on.
Melt the butter in the microwave, then stir in garlic salt, Italian seasoning, and grated Parmesan cheese. Brush the butter mixture evenly over the tops of the rolls.
Bake for 20 to 25 minutes, or until the tops are golden brown and the cheese is hot and melted.
Serve sliders warm with extra marinara on the side for dipping.

3. Nashville Hot Honey Butter Chicken Sliders

Nashville Hot Honey Butter Chicken Sliders are one of those mini sandwiches that bring a little kick to any party, picnic, or potluck. I love the way the crispy chicken bites get coated in that sweet and spicy honey butter sauce, then tucked into soft Hawaiian rolls with plenty of pickles for crunch. They’ve got just the right balance of heat and sweetness, and they’re always the first thing people reach for when I set them out. These sliders are bold, messy in the best way, and downright addictive.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

24 oz bag of crispy boneless chicken bites (or your favorite frozen chicken nuggets/bites)
12 count Hawaiian rolls
1/4 cup of mayo
1 tsp of garlic powder
3 tbsp of unsalted butter (melted)
1/4 cup of honey
2 tbsp of franks red hot hot sauce
1 tsp of paprika
1 tsp of cayenne powder
16 oz jar of pickle chips

Instructions:

Cook the chicken bites in the air fryer or oven according to the package directions. While they cook, slice the entire set of slider buns in half horizontally (like you’re making one big sandwich). Set the top half aside. In a small bowl, mix the mayo and garlic powder, then spread it over the bottom half of the buns.
In a large bowl, stir together the melted butter, honey, hot sauce, paprika, and cayenne. Add the cooked chicken bites and toss until they’re fully coated in the sauce.
Spread the sauced chicken evenly over the bottom buns. Layer pickle slices over the chicken, then place the top buns back on.
Using a sharp knife, carefully slice into individual sliders. (It’s okay if you cut through some pickles or chicken along the way!) Serve and enjoy!

4. Sloppy Joe Sliders

Sloppy Joe Sliders are such a fun and easy mini sandwich to make for parties, and they always remind me of cozy family dinners but in a bite-sized version. I love how the sweet and tangy meat filling pairs with gooey cheddar cheese and those soft Hawaiian rolls. The buttery topping with a hint of mustard and Worcestershire makes the whole tray smell amazing while it bakes. These sliders are a little messy in the best way, and I can guarantee they’ll be one of the first things to disappear from the table.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

12 Hawaiian sweet rolls
1lb ground beef
15-ounce can of Manwich
8 slices of cheddar cheese
4 tablespoons butter, melted
1 Tablespoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon sesame seeds
Chopped parsley, optional for garnish

Instructions:

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain any excess grease.
Reduce the heat to low, stir in the can of Manwich, and let the mixture simmer for about 5 minutes to heat through and blend the flavors.
While the meat simmers, slice the Hawaiian rolls in half horizontally with a serrated knife, keeping the top and bottom halves intact.
Place the bottom half of the rolls onto the prepared baking sheet.
Spread the sloppy joe mixture evenly over the rolls, making sure to cover the entire surface.
Lay the cheddar cheese slices over the meat.
Add the top half of the rolls to close the sliders.
In a small microwave-safe bowl, melt the butter. Stir in the brown sugar, Dijon mustard, and Worcestershire sauce until fully combined.
Brush the butter mixture evenly over the tops of the rolls.
Sprinkle sesame seeds over the top.
Bake uncovered for 20 to 25 minutes, until the tops are golden brown and the cheese is melted.
Let the sliders cool slightly, then transfer them to a cutting board. Garnish with chopped parsley if desired.
Slice along the seams to separate into individual sliders and serve warm.

5. BLT Sliders

BLT Sliders are one of my go-to mini sandwiches for parties because they’ve got that classic flavor everyone loves in such a fun little package. I like how the crispy bacon, juicy tomato, and crunchy lettuce all come together with a creamy swipe of mayo on soft slider rolls. They’re fresh, simple, and always a hit on a party table. I also think the optional cherry tomato and kale garnish on top with a toothpick makes them look extra cute and party ready.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

12 Pack Slider Rolls
12 Slices Cooked Thick Bacon, halved
¾ Cups Mayonnaise
2 Roma Tomatoes, sliced to about ⅛ of an inch
Shredded Iceberg Lettuce
12 Cherry Tomatoes (optional)
12 Small Pieces of Kale (optional)
Toothpicks

Instructions:

Preheat the oven to 350 degrees fahrenheit.
Slice the sliders horizontal to separate the tops and bottoms. Toast in the oven for 5-7 minutes or until desired darkness is reached.
Once the buns are removed from the oven, lay the tops of the buns down and add about 1 tablespoon mayo to the underside of each bun. Alternatively, you can just use a knife and spread it all over the underside if you’re in a hurry. Works just fine both ways.
Place one slice of tomato on each bottom bun, or more if you’re a tomato lover.
Add two slices of bacon on top of each of the tomatoes, side-by-side.
Layer the bottom buns with the shredded lettuce (however much suits your fancy).
Place the top buns onto the bottom buns.
If desired, use a toothpick with one cherry tomato and a piece of kale to garnish each sandwich. Gently separate the sandwiches before serving for easier grabbing and enjoy!

6. Philly Cheesesteak Sliders

Philly Cheesesteak Sliders are one of my favorite mini sandwiches to serve at parties because they’ve got all the bold flavors of the classic sandwich in a perfect bite-sized version. I love the mix of tender steak, melty provolone, and sautéed peppers and onions all tucked into soft slider rolls. When they come out of the oven warm and cheesy, the smell alone gets everyone excited to dig in. These sliders are hearty, comforting, and always a huge hit with guests.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

1 green bell pepper, sliced and halved
1 yellow onion, quartered and sliced
14 oz package shaved steak
1 tsp steak seasoning
6 slices provolone cheese
12 slider rolls
1 tbsp butter

Instructions:

Preheat the oven to 350 degrees.
Chop the onion and pepper.
In a large skillet over medium heat, cook the onion and pepper for 5-7 minutes to slightly soften. Remove to a plate.
Add the shaved steak and steak seasoning to the skillet, and cook until brown, stirring the meat as it cooks.
Add the peppers and onions back into the skillet and cook for an additional 3-5 minutes.
Slice the slider rolls in half, leaving the bottom and top intact.
Set the bottom of the rolls into the casserole dish. Cover the rolls with a little over half of the steak, pepper, and onion mixture, then top with 4 slices of provolone.
Cover the cheese with the rest of the meat mixture, then top with broken pieces of cheese, fitting them in under meat etc.
Cover with the top half of the slider rolls.
Melt the butter and brush over the top of the rolls.
Transfer the pan to the oven and bake for 10-15 minutes, until cheese is melty.

7. Chicken Cordon Bleu Sliders

Chicken Cordon Bleu Sliders are such a fun little twist on a classic dish, and I love making them for parties because they feel special without being complicated. The crispy chicken, smoky ham, and melty Swiss cheese all layered on soft Hawaiian rolls make every bite so satisfying. The Dijon mayo spread adds just the right amount of tang, and that buttery garlic topping makes the whole tray smell amazing while it bakes. These sliders always look impressive on the table, and they disappear fast.

Servings: 12 sliders

Ingredients:

12 Hawaiian sweet rolls
1 package breaded chicken tenders, prepared
8 slices of Swiss cheese
8oz sliced deli ham
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
4 tablespoons butter, melted
1 teaspoon garlic salt
Chopped parsley, optional for garnish

Instructions:

Preheat the oven to 350°F and prepare a baking sheet with parchment paper or a light coating of nonstick spray.
Slice the Hawaiian rolls in half horizontally, keeping them connected as one sheet. Place the bottom half onto the prepared baking sheet.
In a small bowl, combine the mayonnaise and Dijon mustard, then spread the mixture evenly across the bottom half of the rolls.
Arrange the breaded chicken tenders on top of the mayo mixture, then layer with four slices of Swiss cheese.
Add the sliced deli ham over the cheese, then finish with the remaining four slices of Swiss cheese.
Set the top half of the rolls in place to complete the sliders.
In another small bowl, mix the melted butter with garlic salt. Brush this mixture generously over the tops of the rolls.
Bake for 20 minutes, until the tops are golden brown and the cheese is melted through.
Remove from the oven, garnish with chopped parsley if you’d like, slice, and enjoy warm.

8. French Onion Beef Dip Sliders

French Onion Beef Dip Sliders are one of my favorite mini sandwiches to serve at parties because they feel hearty and a little fancy while still being so easy to make. I love how the roast beef, melty cheese, and crispy French fried onions all come together on soft rolls, and the buttery topping makes the whole pan smell irresistible. Serving them with warm au jus for dipping takes these sliders over the top, and guests always get excited when they see that little bowl of sauce on the side.

Servings: 12 sliders

Ingredients:

1 pack (12-count) of Hawaiian rolls or slider rolls of choice
1lb deli sliced roast beef (or more!)
10-12 slices swiss or provolone cheese (or half/half of both), divided
1 cup French fried onions
4tbl butter
1 packet (1oz) au jus gravy mix
½ tsp garlic powder
½ tsp onion powder
½ tsp sesame seeds for garnish (optional)
Fresh parsley or fresh thyme for garnish (optional)

Instructions:

Preheat the oven to 350℉.
Lightly grease a 13×9 baking dish with cooking spray, or line it with parchment paper or nonstick foil.
Remove the Hawaiian rolls from the package, keeping them attached as one block. Carefully slice the rolls in half horizontally to separate the top layer from the bottom.
Place the bottom layer of rolls into the prepared pan.
Lay half of the cheese slices evenly over the bottom layer, covering the surface.
Evenly spread the deli-sliced roast beef on top of the cheese.
Sprinkle French fried onions across the beef layer.
Add the remaining cheese slices over the onions, covering the entire surface.
Place the top half of the rolls on top to complete the sliders.
In a microwave-safe bowl, melt the butter.
Measure out 1 tablespoon from the au jus gravy mix packet.
Stir the 1 tablespoon au jus mix, garlic powder, and onion powder into the melted butter until well combined.
Brush the butter mixture evenly over the tops of the rolls.
If desired, sprinkle sesame seeds on top.
Bake uncovered for 15–20 minutes, until the tops are golden brown and crisp, and the cheese is melted.
While the sliders bake, prepare the remaining au jus according to the packet directions for dipping. Removing 1 tablespoon won’t affect the flavor.
Once the sliders are done, garnish with fresh parsley or thyme if you like.
Serve warm with au jus on the side for dipping.

9. Mini Chili Cheese Dog Sliders

Mini Chili Cheese Dog Sliders are such a fun party sandwich because they take a classic comfort food and make it bite-sized. I love how the little cocktail sausages get tucked into soft Hawaiian rolls with melty cheddar and hearty chili piled on top. They’re messy in the best way and always get people talking. Add a few fun toppings like onions, scallions, or even a drizzle of ketchup and mustard, and you’ve got a playful mini sandwich that guests can’t resist.

Servings: 12 sliders

Ingredients:

12 count hawaiian rolls
3 slices cheddar cheese
12 cocktail sausages
1 (15 ounce) can chili
2 tablespoons butter
1 teaspoon garlic salt
1 teaspoon onion powder
1 ½ cups shredded cheddar cheese
Toppings like white onion, scallions, ketchup and mustard

Instructions:

Preheat the oven to 350°F.
Arrange the Hawaiian rolls in a 9×13 baking dish.
Slice a small slit into the top of each roll.
Cut each cheddar slice into quarters and tuck one piece inside each roll.
Add a sausage to each roll.
Spoon chili over the top of each sausage.
Melt the butter in a small microwave-safe bowl.
Mix in the garlic salt and onion powder.
Brush the butter mixture over the tops of the rolls.
Sprinkle the shredded cheddar cheese evenly over everything.
Bake for about 15 minutes, until the rolls are golden and the cheese is melted.
Finish with your favorite hot dog toppings before serving.

10. Mozzarella Pesto Croffle Sandwiches with Smoked Turkey

Mozzarella Pesto Croffle Sandwiches with Smoked Turkey are such a fun little twist to bring to parties, and I love how unique they are compared to the usual mini sandwiches. The croffle base is buttery and crisp from the waffle iron, and it pairs so perfectly with melty mozzarella, smoky turkey, and that fresh pop of pesto. They look impressive on a platter but are actually really easy to make, and every time I serve them, people ask how I made the “fancy little waffle sandwiches.”

Servings: 4 mini sandwiches

Ingredients:

1 can Pillsbury crescent rolls (8 triangles = 8 croffles = 4 sandwiches)
4 tbsp pesto (about 1 tbsp per sandwich)
4 slices mozzarella cheese (or a handful of shredded mozzarella per sandwich)
8–12 slices smoked turkey (2–3 per sandwich)

Instructions:

Preheat your waffle iron to medium heat and lightly coat it with cooking spray or a little butter.
To make the croffles, unroll the crescent dough and separate it into 8 triangles. Gently roll or press each triangle to flatten slightly, then shape into a small crescent or ball. Place the dough pieces in the waffle iron (you may need to work in batches). Close the lid and cook for 3–4 minutes, until golden brown and cooked through. Set aside to cool slightly.
Build the sandwiches by using two croffles for each one. Spread 1 tablespoon of pesto on the bottom croffle, then layer with mozzarella and smoked turkey.
For a warm, melty finish, place the top croffle on and return the sandwich to the waffle iron. Close gently and cook for another 2–3 minutes, until the cheese is melted and the sandwich is hot and crisp.

11. Japanese Pork Cutlet Sandwiches (Katsu Sando)

Japanese Pork Cutlet Sandwiches are one of those mini sandwiches that feel extra special at a party, and I love how they combine crispy pork with soft white bread and a flavorful sauce. The golden panko coating gives the cutlet such a satisfying crunch, while the sweet and savory sauce soaks just enough into the bread to make every bite delicious. Adding cabbage or lettuce keeps it fresh and light, and when I cut them into little portions, they always look elegant on a platter and disappear fast.

Servings: 2

Ingredients:

For the Pork Cutlets:

2 pork cutlets (5–7 oz each / 150–200 g)
1 egg, beaten
⅔ cup panko breadcrumbs (75 g)
⅓ cup all-purpose flour (50 g)
1 tsp salt (5 g)
½ tsp black pepper (1 g)
Oil for frying

For the Sauce:

2 tbsp ketchup (30 ml)
1 tbsp soy sauce (15 ml)
1 tsp honey or sugar (5 ml or 4 g)
½ tsp Worcestershire sauce, optional (2.5 ml)

For the Sandwiches:

4 slices soft white sandwich bread (crusts removed)
2 tbsp mayonnaise (30 ml)
Lettuce or shredded cabbage
Sliced cucumber, optional

Instructions:

In a small bowl, mix ketchup, soy sauce, honey, and Worcestershire sauce (if using) until smooth.
Pound pork cutlets to about 1 cm (⅓ inch) thick between plastic wrap.
Season both sides of the pork cutlets with salt and pepper.
Dredge the cutlets in flour, then dip them in beaten egg, and coat with panko breadcrumbs.
Heat oil in a skillet over medium heat and fry the cutlets for 3–4 minutes per side, until golden and crispy.
Transfer the cooked cutlets to paper towels to drain excess oil.
Spread mayonnaise on one side of each bread slice.
On two slices, layer lettuce or cabbage, then place the hot pork cutlet on top.
Drizzle the prepared sauce over the cutlet and add cucumber slices if using.
Top with the remaining bread slices, mayo side down.
Trim edges if desired, then cut the sandwiches in half or into thirds.
Serve immediately while the cutlet is still warm and crispy.

12. Cuban Sandwiches

Cuban Sandwiches are one of my favorite mini sandwiches to serve at parties because they’re packed with bold flavors in every bite. I love the mix of tender pork, salty ham, melty cheese, and tangy pickles all pressed together on crisp, golden bread. The combo of mustard and mayo gives just the right balance of creaminess and zing, and when they’re grilled, the smell alone makes everyone gather around. Cut into smaller portions, these sandwiches always look amazing on a platter and never last long.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

4 pieces Cuban bread or baguette slices
7 oz cooked pork or beef, thinly sliced
3 oz ham, thinly sliced
3 oz Edam or Gruyère cheese (or another melting cheese), sliced
4-6 pickle slices, thinly sliced
2 tbsp mustard (yellow or Dijon)
2 tbsp mayonnaise
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Spread mayonnaise on one side of each bread slice and mustard on the other.
On one slice, layer the cooked pork, then ham, cheese, and pickles.
Close the sandwich with the second slice of bread, keeping the mayo and mustard sides facing out.
Brush the outer sides of the sandwich with olive oil to help prevent burning while grilling.
Preheat the grill to medium heat.
Place the sandwich on the grill and close the lid.
Grill for 3–4 minutes on each side, or until the bread is golden brown and crispy and the cheese is melted.
Press the sandwich with a grill press or a heavy object if needed to help it cook evenly.
Serve hot, sliced diagonally for a nicer presentation.

13. Ham & Cheese Sliders

Ham & Cheese Sliders are a party classic that I never get tired of making. I love how the gooey Swiss cheese melts over the layers of savory ham, all tucked inside soft slider buns. The buttery glaze with Dijon, onion, and poppy seeds gives the rolls such amazing flavor and makes the tops golden and irresistible. They’re quick to put together, easy to bake in a big batch, and always one of the first things to disappear at any party spread.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

12 slider buns (like Hawaiian rolls)
½ lbs thinly sliced cooked ham
12 slices Swiss cheese
¼ cup mayonnaise
1 tbsp Dijon mustard
4 tbsp butter, melted
1 tbsp minced onion
1 tbsp poppy seeds

Instructions:

Preheat your oven to 350°F (175°C).
Cut the slider buns in half and place the bottom halves in a baking dish.
Spread mayonnaise on the buns, then layer Swiss cheese, ham, and another layer of Swiss cheese on top.
Place the top halves of the buns over the fillings to close the sliders.
In a bowl, mix together melted butter, Dijon mustard, minced onion, and poppy seeds to make the glaze.
Brush the glaze generously over the tops of the sliders, ensuring even coverage.
Cover the baking dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 5–10 minutes, or until the tops are lightly browned and crispy.
Let the sliders cool for a few minutes before serving.

14. Sun-dried Tomato & Turkey Pinwheel Sandwiches

Sun-dried Tomato & Turkey Pinwheel Sandwiches are such a fun little party bite, and I love how colorful and fresh they look on a platter. The creamy sun-dried tomato spread gives them a tangy kick that pairs perfectly with the tender turkey, crisp lettuce, and slices of cheese all rolled up in a soft tortilla. They’re light but satisfying, easy to make ahead, and always a hit when I want something a little different from the usual sliders. These pinwheels are the kind of mini sandwiches that make people go back for seconds.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 pinwheels

Ingredients:

Sun-Dried Tomato Spread:

2 oz cream cheese, at room temperature
2 tbsp sun-dried tomatoes in oil, drained and chopped
2 tbsp mayonnaise
4-5 dashes Tabasco sauce
kosher salt
ground black pepper

Pinwheel Sandwiches:

2 tortilla wraps, 9 inch
150-200 g sliced turkey breast
4-6 leaves of lettuce, boston or butter lettuce
6 slices cheese, cheddar, provolone, or monterey jack, or havarti

Instructions:

Combine the cream cheese, sun-dried tomatoes, mayonnaise, Tabasco sauce, in a small bowl until well blended. Season to taste with salt and pepper.
Lay out the tortillas and start to assemble. Spread the cream cheese mixture over the entire surface of the tortillas.
Cover each tortilla with 4-5 slices of sliced turkey, leaving a bit of space on one end because the ingredients will shift when you roll the tortilla. Lay cheese and lettuce along the center of the tortilla.
Roll the tortilla up, tightly, towards the side that has the deli meat set back from the edge.
Store in the fridge, seam side down, in a baking dish or wrapped in plastic wrap until ready to serve.Slice into 1 inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure if desired.

15. Turkey & Avocado Mini Sandwiches

Turkey & Avocado Mini Sandwiches are one of my favorite fresh and simple options to serve at parties. I love how the creamy avocado pairs with the savory turkey, crisp cucumber, and a little bite of red onion, all tucked inside a toasty English muffin. They’re light but still satisfying, and they add a nice balance to a table full of heavier party bites. These little sandwiches always feel fresh and wholesome, and guests love grabbing them for something a bit different.

Servings: 1

Ingredients:

4 slices turkey lunch meat
3 slices avocado
3 slices red onion
3 slices cucumber
1 tablespoon mayo
1 English muffin

Instructions:

Lightly toast the English muffin. Spread mayonnaise on the cut sides of both halves.
Layer on the turkey, avocado slices, red onion, and cucumbers.
Place the top half of the muffin over the filling and enjoy a hearty breakfast sandwich.

16. Egg Salad Tea Sandwiches

Egg Salad Tea Sandwiches are such a classic party bite, and I love how easy they are to make while still feeling a little fancy. The creamy egg salad with its mix of crunchy celery, tangy pickles, and a touch of Dijon has so much flavor, and it tastes even better tucked between little rounds of toasted bread. They look adorable on a platter, and they’re always one of those mini sandwiches that people reach for again and again.

Servings: 18 mini sandwiches

Ingredients:

9 slices wheat toast
6 hard boiled eggs
1/4 cup red onion; diced
1/4 cup celery; diced
1/4 cup dill pickles; diced
1 tablespoon garlic; minced
1/4 cup mayo
1 tablespoon dijon mustard
1/3 teaspoon pepper
1/3 teaspoon salt

Instructions:

Add eggs to boiling water and cook for 6 minutes. Turn off the heat, cover with a lid, and let sit for another 6 minutes. Transfer the eggs to a bowl of ice water and chill for 5 minutes before peeling.
Dice the peeled eggs and place them in a medium bowl. Stir in the red onion, celery, and pickles. Add garlic, salt, pepper, mayonnaise, and Dijon mustard.
Gently mix with a spatula until everything is well combined and coated.
Toast the bread and use a medium biscuit cutter to cut out rounds. Spoon egg salad onto one round, top with another, and secure with a toothpick for serving.

17. Classic Italian Muffuletta Sandwiches

Classic Italian Muffuletta Sandwiches are one of my favorite mini sandwiches to make for parties because they’re bold, colorful, and packed with flavor. I love how all the layers of salty meats, creamy cheese, tangy pickled veggies, and briny olive spread come together inside a crusty loaf. Pressing the sandwich makes everything meld together so perfectly, and when I slice it into smaller wedges, it looks just as good as it tastes. This is always the kind of party food that disappears fast and has guests asking for the recipe.

Servings: 4

Ingredients:

1 round Italian bread loaf or large ciabatta
5 oz prosciutto (100 g)
5 oz mortadella (100 g)
5 oz salami piccante (100 g)
5 oz regular salami (100 g)
7 oz Gouda or Edam cheese (200 g), sliced
4–5 tbsp olive tapenade or olive spread
75 oz pickled vegetables (50 g), such as peppers and pickles, chopped

Instructions:

Slice the bread in half horizontally. Scoop out some of the inside if you need extra space for the filling.
Spread a generous layer of olive tapenade over the bottom half.
Layer on the meats in order: salami, prosciutto, spicy salami, and mortadella.
Arrange the cheese slices evenly over the meats.
Sprinkle chopped pickled vegetables on top for crunch and tang.
Add the top half of the bread and press down firmly.
Wrap the sandwich tightly in plastic wrap.
Place it under a weight (like a cutting board with something heavy on top) and let it press for about 30 minutes at room temperature.
Unwrap, cut into quarters or wedges, and serve.

18. Crockpot Cranberry BBQ Turkey Sliders

Crockpot Cranberry BBQ Turkey Sliders are such a tasty little twist on party sandwiches, and I love how easy they are to make. The turkey cooks low and slow in a sweet and smoky cranberry BBQ sauce until it’s tender enough to shred, then it gets piled high on soft rolls with melted cheddar. The buttery seasoned topping makes the sliders golden and flavorful, and the mix of tangy, smoky, and sweet is always a big hit. These are the kind of mini sandwiches I like to serve when I want something that feels a little festive but still easy and crowd-pleasing.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 sliders

Ingredients:

2-3 pound boneless turkey breast
1 cup bbq sauce
1 cup cranberry sauce
1 tablespoon dijon mustard
2 tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon smoked paprika
½ teaspoon black pepper
12 count slider rolls
6 slices cheddar cheese

Topping:

½ cup unsalted butter, melted
1 teaspoons smoked paprika
1 teaspoons packed brown sugar
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 teaspoon dried parsley

Instructions:

Place the turkey breast in your slow cooker.
In a medium bowl, whisk together the BBQ sauce, cranberry sauce, mustard, 2 tablespoons brown sugar, onion powder, garlic salt, smoked paprika, and black pepper.
Set aside ½ cup of this sauce mixture for later.
Pour the remaining sauce over the turkey in the slow cooker.
Cover and cook on low for 6 hours or on high for 4 hours, until the turkey shreds easily.
Shred the turkey using two forks.
Preheat the oven to 350°F.
Slice the Hawaiian rolls in half horizontally.
Arrange the cheese slices over the bottom half of the rolls.
Pile the shredded turkey on top of the cheese.
Spoon the reserved sauce evenly over the turkey.
Place the top half of the rolls back on.
In a small bowl, combine the melted butter, smoked paprika, brown sugar, garlic salt, onion powder, black pepper, and dried parsley.
Pour the butter mixture evenly over the tops of the rolls.
Bake for 15–20 minutes, until the cheese is melted and the tops are golden brown.
Serve warm and enjoy.

Mini sandwiches are such a fun way to feed a crowd, and I love how they can be dressed up or kept simple depending on the occasion. From cheesy baked sliders to fresh pinwheels, there’s something here for everyone, and they’re the kind of bites that always disappear fast. Next time you’re planning a party, picnic, or potluck, try a few of these easy recipes and watch your guests come back for seconds.