Wait, entrees in the true sense, or entrees in the americanized sense? Ie. entrees as in appetizers or entrees as in main courses?
A stuffed sandwich could go for either, something like this:
Get a couple of baguettes. Slice them lengthwise leaving a hinge. Pull out the bread center and put in your food processor with fresh garlic, parsley and some parm. cheese. Drizzle in some olive oil.
In the bread shells first spread with herbed goats cheese. Then start to layer with cold cuts of your choice. I choose very flavorful salamis etc. then smoked provolone, roasted red peppers, marinated artichoke hearts, chopped olives, drizzle the juice from the artichoke hearts over all. Then add the crumb mixture from the processor. Wrap tightly and let sit over night in the fridge. Bring to room temp, slice diagonally in 3" sections. If you have an oven and can wrap in foil and bake until hot and then slice and serve it is great that way.
If it's the main course, you could do something like Chicken Cacciatore. It's always popular and can feed a crowd, without being overly fatty, nor starchy (as potluck food tends to be) You could put it in a crockpot and plug it in to keep it warm.
Sleep can wait, drink coffee!