Hanky Panky Appetizers

If you’re anything like me, you’re always on the lookout for recipes that are quick to make but still pack a serious flavor punch. Enter: Hanky Panky Appetizers. No, the name isn’t a code for a secret family recipe (though it probably could be). This is one of those retro dishes that brings back memories of potlucks, family gatherings, and just simple, nostalgic comfort. The best part? It’s a little spicy, a little cheesy, and perfectly sized to eat with your hands—a winning combo for any get-together.

this RECIPE

Why this hanky panky recipe is an absolute must-try 🍞🍖

First, let’s talk about what makes this recipe so special. Hanky Panky Appetizers are the ultimate crowd-pleaser. With a rich mixture of seasoned ground beef, spicy sausage, and creamy Velveeta piled high on party rye bread, you get the perfect balance of flavors and textures in every bite. The crunchy toast, the melty cheese, and that irresistible hit of heat from the sausage make these little guys totally addictive. Plus, they’re super easy to make in batches, so no one has to go without (trust me, they disappear fast). Whether you’re looking for a quick bite before dinner or the perfect party appetizer, Hanky Pankies are your new go-to.

A little trip down memory lane

I first stumbled across this recipe at one of those classic Midwest family reunions—you know, the kind with casserole dishes covering every inch of the table. My aunt had whipped up a batch, and I remember hovering around the snack table like it was my job, eyeing the bubbling cheese mixture on the rye bread. One bite in, and I was hooked. The smoky, savory flavor, combined with that unmistakable creamy texture of Velveeta, felt like pure comfort. Every time I make these appetizers now, I’m reminded of summer afternoons with family, laughing, eating, and just enjoying being together. There’s something about the smell of hot sausage cooking that instantly transports me back to those gatherings—don’t be surprised if it does the same for you.

The origins of this tasty treat

Hanky Panky Appetizers have a bit of a mysterious origin. Some say they popped up in the Midwest as a staple at potlucks and parties in the ’70s and ’80s. The name itself is still up for debate (I mean, it’s catchy, but also kind of funny, right?). One thing’s for sure: this recipe capitalizes on a few beloved American staples—ground beef, sausage, and good ol’ Velveeta. While Velveeta has been around since the early 1900s, its claim to fame really took off when processed cheese became all the rage post-WWII. Over the years, this recipe has stood the test of time, cementing its place in appetizer history as an irresistible, savory bite-sized snack.

Let’s talk ingredients: what makes this recipe shine

• Ground beef: The foundation of the filling, ground beef adds richness and a meaty texture. I’ve found that a leaner beef (like 85/15) works well here because you don’t end up with too much grease to drain.
• Ground hot sausage: The heat factor! I like to use a brand like Jimmy Dean or Bob Evans because their sausage has the right amount of spice without being overpowering. If you’re sensitive to heat, you can swap in mild sausage, but trust me, the spicy one gives this dish its signature kick.
• Velveeta: Yes, it’s processed cheese, but it’s also a miracle in this recipe. It melts so smoothly into the beef and sausage, creating that ooey-gooey, can’t-stop-eating texture. If you’re not into Velveeta, you could experiment with shredded cheddar or Colby-Jack, but I’ll be honest—it won’t have quite the same creamy magic.
• Worcestershire sauce: A splash of this adds depth, bringing out the umami flavor in the meat and cheese mixture. If you’re out of Worcestershire, soy sauce could work in a pinch, but the Worcestershire sauce has a more complex flavor.
• Oregano, garlic salt, and regular salt: These seasonings add just the right amount of flavor, without overpowering the star ingredients. You could also throw in a pinch of red pepper flakes if you want to up the heat even more.
• Party rye bread: These small, firm slices of bread make the perfect base for your meaty, cheesy topping. They crisp up beautifully in the oven, creating a crunchy contrast to the rich topping. If you can’t find party rye, cocktail pumpernickel is another good option, or you can cut regular-sized bread into smaller pieces.

The kitchen tools you’ll need

For this recipe, you don’t need any fancy kitchen gadgets, but a few basics will make the process a breeze:

• Large skillet: You’ll need plenty of room to cook the beef and sausage together. A non-stick pan is ideal to prevent sticking and make cleanup easier.
• Baking sheet: This is where the magic happens! You’ll arrange the rye bread slices here before piling on the meat mixture.
• Broiler: Broiling the appetizers gives them that perfect bubbly, golden top. If you’re a little hesitant about broiling (we’ve all accidentally burned something in there), you can bake them instead at 350°F, just for a bit longer.

Step-by-step: how to make hanky panky appetizers

Let’s get cooking! Here’s my foolproof method for these tasty appetizers:

1. Brown the meat: Heat your large skillet over medium heat and toss in the ground beef and hot sausage. Use a wooden spoon or spatula to break the meat up as it cooks. You want everything browned evenly—this should take about 8-10 minutes.
2. Drain the grease: Once the meat is fully cooked, go ahead and drain off most of the grease. I like to leave just a tiny bit to keep the mixture juicy, but not too much to make it greasy.
3. Add the Velveeta: While the meat is still hot, toss in the cubes of Velveeta. Stir continuously until the cheese has completely melted into the meat. If you’re having trouble getting it to melt evenly, reduce the heat to low and give it a few extra minutes.
4. Season it up: Once your cheese is melted, stir in the Worcestershire sauce, oregano, garlic salt, and regular salt. At this point, your kitchen should smell amazing.
5. Prep the bread: Arrange the slices of party rye on your baking sheet. I like to go for a single layer so everything crisps up evenly.
6. Top it off: Scoop about 2 tablespoons of the meat mixture onto each slice of bread. Don’t worry about being too precise here—just make sure each slice has a nice, generous helping.
7. Broil or bake: Now, if you’re feeling confident with the broiler, pop these under for 2-3 minutes, keeping a close eye so they don’t burn. They’ll be ready when the tops are bubbly and golden. If you’re not a broiler fan, you can bake them at 350°F for 15-18 minutes.
8. Garnish and serve: For a little extra flair, sprinkle with fresh or dried parsley before serving.

Mixing it up: variations and adaptations

• Gluten-free: Swap out the rye bread for your favorite gluten-free bread. Toast it up before adding the meat mixture to keep it crunchy.
• Vegan version: Okay, I haven’t personally tried this, but you could experiment with plant-based meat and vegan cheese. The texture won’t be exactly the same, but with a good dairy-free cheese (I’ve heard good things about Daiya or Violife), you can still get that creamy richness.
• Lower-carb option: Instead of bread, try topping large slices of roasted zucchini or bell peppers with the meat mixture. It’s just as delicious and a bit lighter.
• Spice it up: Add diced jalapeños or a dash of cayenne pepper to the cheese mixture if you really want to bring the heat.

How to serve these up in style

I like to serve Hanky Pankies on a big platter, maybe sprinkled with a little chopped parsley for color. They’re also great with a side of pickles or olives to cut through the richness. You can even stack them up in layers on a cake stand for a little extra pizzazz at a party!

Drink pairings: what to sip alongside

Since these appetizers have a bit of spice, I’d recommend serving them with a crisp beer like a pilsner or a light lager. If you prefer wine, go for something like a chilled Sauvignon Blanc or even a sparkling wine—both will help balance the richness. For a non-alcoholic option, iced tea with a squeeze of lemon is refreshing and complements the flavors nicely.

Storing and reheating leftovers

If you somehow manage to have leftovers (seriously, this is rare in my house), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. When you’re ready to reheat, pop them back under the broiler for a minute or two, or heat them up in a 350°F oven until warmed through.

Scaling the recipe

This recipe makes about 24 appetizers, but it’s easy to adjust depending on your crowd. Double the recipe for a large party, or halve it for a more intimate gathering. Just be sure to keep an eye on them under the broiler—they can go from perfect to a little too crispy in seconds!

Avoid these potential pitfalls

• Burning under the broiler: Keep a close eye on your appetizers once they’re under the broiler. It only takes a minute or two to get that perfect bubbly top, and they can burn quickly.
• Overloading the bread: While you want a generous portion of the meat mixture, be careful not to pile too much on, or it might slide off during cooking.

Give it a try!

I hope you give this recipe a try and make it your own! Whether you’re hosting a party or just looking for a fun snack, Hanky Panky Appetizers are sure to be a hit. You’ll love how easy they are to whip up and how quickly they disappear from the table.

Frequently asked questions

Q: Can I make Hanky Pankies ahead of time?
A: Absolutely! You can make the meat mixture ahead and refrigerate it for up to 2 days. When you’re ready, just assemble and broil.

Q: What if I can’t find party rye bread?
A: No worries! Cocktail pumpernickel or even sliced baguette work just as well.

Q: Can I freeze Hanky Pankies?
A: Yes, you can freeze the assembled appetizers before broiling. Freeze them in a single layer, then transfer to a freezer bag. When ready to serve, broil directly from frozen.

Q: Are there other cheeses I can use besides Velveeta?
A: While Velveeta gives the best creamy texture, you can try shredded cheddar or Colby-Jack. Just note that the mixture might not be as smooth.

Q: How do I make these spicier?
A: Add diced jalapeños, a pinch of cayenne, or use extra hot sausage for a little more heat.

Print