Hanky Panky Appetizers Recipe

Have you ever stumbled upon a recipe that instantly transports you back to a family gathering or a cozy holiday party? Hanky Panky appetizers do just that for me. This retro classic, with its savory combination of ground beef, spicy sausage, and cheesy Velveeta atop bite-sized slices of rye bread, is a guaranteed crowd-pleaser. If you’re hosting friends or just want a tasty snack for movie night, these are a breeze to whip up—and trust me, they’ll disappear before you know it. Whether you’re new to Hanky Pankies or this dish has been part of your family traditions, let’s dive into why they’re such a hit.

this RECIPE

A recipe that stands the test of time

I remember the first time I had Hanky Pankies. It was at one of my aunt’s holiday parties when I was a kid. The smell of browning sausage, beef, and melty Velveeta filled the air, and I could barely wait to grab one. I burned my mouth on that first bite (rookie mistake), but the warm, cheesy goodness made it totally worth it. Fast forward to now, and it’s become one of my go-to appetizers whenever I want to bring a nostalgic, comforting dish to the table. There’s just something about the mix of spicy sausage, gooey cheese, and the slight crisp of rye bread that hooks you. Plus, these little guys are incredibly easy to make in big batches—perfect for game day or holiday gatherings.

The origin story (or, how I stumbled upon perfection)

If you haven’t heard of Hanky Pankies before, don’t worry—you’re not alone. This dish, often attributed to Midwestern potluck traditions, has been around for decades but hasn’t quite achieved widespread fame. It seems to have originated sometime in the mid-20th century when processed cheese and convenience foods were having a heyday. The combination of ingredients is simple yet brilliant, giving you a rich, savory bite with just a little spice and a whole lot of comfort. Over time, it’s gone through slight variations, but the core of the recipe has stayed the same: spicy sausage, ground beef, Velveeta, and rye bread. And the name? Well, the origins of “Hanky Panky” are unclear, but it’s a playful, unforgettable name for a dish that’s anything but serious.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• Ground beef: The base of the recipe, ground beef provides a hearty, flavorful foundation. You can swap it out for ground turkey or chicken if you want something lighter. I’ve tried using leaner beef (like 90/10), but it’s best to stick with 80/20 for the juiciest, most flavorful results.
• Ground hot sausage: This is where the spice comes in! The sausage adds a bold flavor that balances perfectly with the creamy Velveeta.
• Velveeta: Yes, I know, Velveeta isn’t the most “gourmet” cheese out there, but its meltability is key to this recipe’s creamy, smooth texture. If you want to go a little fancier, you could experiment with real cheddar or Monterey Jack, but be prepared for a slightly less silky finish.
• Worcestershire sauce: A little dash goes a long way. Worcestershire adds a subtle umami kick that deepens the flavor of the meat mixture. You could try soy sauce as an alternative if you’re in a pinch.
• Oregano & garlic salt: These seasonings add a little aromatic boost. If you’re out of garlic salt, you can use garlic powder and a pinch of salt separately. Fresh oregano could also be used, though I usually stick to dried for ease.
• Rye bread: Party-sized rye bread slices are the perfect base. The slightly tangy flavor complements the rich meat and cheese topping. If you can’t find party rye, you can cut regular rye bread into smaller squares or even use baguette slices.

Kitchen gear: what you need (and what you can totally skip)

The good news is, you won’t need a ton of fancy tools to make Hanky Pankies. Here’s what you do need:

• Large skillet: A good, heavy-bottomed skillet is key for browning the meat evenly. Cast iron works great if you have it, but any sturdy pan will do.
• Baking sheet: You’ll need this to toast up your rye bread and broil the appetizers. Make sure it’s large enough to hold several slices at once.
• A broiler or oven: Broiling gives you that perfectly bubbly top, but if you’re nervous about burning things (or don’t have a broiler), baking at 350°F works too.

You won’t need any complicated kitchen gadgets for this one, which is part of its charm. Just keep an eye on the broiler!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the meat: Start by browning your ground beef and sausage in a large skillet over medium heat. Break the meat up as it cooks, making sure there are no large chunks. This should take about 7–10 minutes. Don’t rush it—getting a nice brown on the meat gives extra flavor. (Pro tip: If your meat mixture seems too greasy, just drain it. You don’t have to be perfect here; a little fat left in the pan is okay and adds flavor.)
2. Melt the Velveeta: While the meat is cooking, go ahead and cube your Velveeta. Once the meat is browned and drained, stir the cubes into the skillet. Keep the heat low to avoid burning the cheese, and stir frequently until it’s fully melted and gooey.
3. Add seasonings: Stir in the Worcestershire sauce, oregano, garlic salt, and regular salt. Taste the mixture as you go—you can always add more seasoning if needed!
4. Broil or bake the bread: While the meat mixture is coming together, preheat your broiler (or oven). Line a baking sheet with rye bread slices, then top each with about 2 tablespoons of the cheesy meat mixture.
5. Broil until bubbly: If you’re broiling, place the baking sheet under the broiler for 2–3 minutes, keeping a close eye on things. The edges should get crispy, and the cheese should bubble. If baking, let the appetizers cook at 350°F for about 15–18 minutes.
6. Garnish and serve: Once out of the oven, you can sprinkle fresh or dried parsley on top for a pop of color and freshness.

Variations: because we all like to switch things up

I’ve experimented with this recipe over the years and found some fun ways to adapt it:

• Gluten-free: Use gluten-free bread (I recommend a hearty gluten-free baguette or sourdough) in place of rye bread, and be sure your sausage and Worcestershire sauce are gluten-free.
• Vegan: While Hanky Pankies are naturally meaty and cheesy, I’ve made a vegan version using plant-based ground meat, spicy vegan sausage, and a good vegan cheese like Daiya or Violife. It’s surprisingly delicious!
• Low-carb: Swap the rye bread for crispy cucumber slices or rounds of roasted zucchini for a fun, low-carb twist.
• International flair: Add a teaspoon of cumin and some chopped cilantro to the meat mixture for a Tex-Mex version, or sprinkle some red pepper flakes and Italian herbs for a more Mediterranean vibe.

Serving up Hanky Pankies: tips for presentation

When serving Hanky Pankies, you want to keep things casual but still a little polished. Arrange them on a large platter, and sprinkle fresh parsley over the top for a pop of green. These bite-sized snacks go well with a simple salad or a tray of fresh veggies and dip. For extra flair, you could serve them on a wooden board or a rustic tray to give that “gather-around-the-table” vibe.

Storage and reheating tips

If you somehow end up with leftovers (rare, but it happens!), they store beautifully. Just pop them into an airtight container and refrigerate for up to three days. To reheat, place the appetizers on a baking sheet and warm in the oven at 350°F for 10–12 minutes until heated through. They’ll still be crispy and melty—just like when they first came out of the oven!

Scaling the recipe for a crowd (or just for two!)

This recipe is easy to scale up or down depending on how many people you’re serving. To make a bigger batch, just double the ingredients and use multiple baking sheets. If you’re cooking for a smaller group, you can halve everything, but still make sure to drain the meat well—it’ll help the mixture come together nicely even in smaller amounts.

Potential hiccups and how to avoid them

• Burnt bread: Keep a close eye on the broiler! These appetizers cook quickly, and it’s easy to get distracted. Set a timer for 2 minutes and check frequently.
• Too greasy: If your mixture feels too greasy after cooking the sausage and beef, don’t be afraid to drain it thoroughly. It won’t lose any flavor, I promise.
• Cheese separation: Velveeta usually melts perfectly, but if you notice the cheese separating, lower the heat and stir more frequently. This usually happens when the heat is too high.

Give them a try!

I know these Hanky Panky appetizers might not look like much on paper, but I promise they pack a punch in flavor and nostalgia. Once you’ve made them, you’ll see why they’ve stuck around for generations. Feel free to experiment and adapt the recipe to your taste—you really can’t go wrong here. And if you’re anything like me, they’ll quickly become a party favorite in your home, too!

Frequently asked questions

Q: Can I make Hanky Pankies ahead of time?
A: Yes! You can prepare the meat and cheese mixture in advance, refrigerate it, and then assemble and broil the appetizers when you’re ready to serve.

Q: Can I freeze Hanky Pankies?
A: Absolutely. Assemble the appetizers but don’t broil them. Freeze them on a baking sheet until solid, then transfer to a freezer bag. When you’re ready, broil them straight from the freezer.

Q: Can I use a different cheese?
A: Velveeta is the classic choice because it melts so smoothly, but cheddar or Monterey Jack can work too. Just expect a slightly less creamy texture.

Q: Do I have to use rye bread?
A: No! Rye bread adds a nice flavor, but any sturdy bread like French baguette or pumpernickel would work well.

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