Hanky Panky Recipe
Browning the beef and sausage together builds a deeper savory base than either meat alone, and melting Velveeta directly into the drained meat creates a spreadable mixture that stays put on the bread instead of sliding off under the broiler.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 40
Ingredients
- 1 lb ground beef (80/20)
- 1 lb ground Italian sausage, mild
- 1 lb Velveeta cheese, cubed
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 40 slices party rye or cocktail rye bread
Nutrition per serving
- Calories
- 124
- Protein
- 6g
- Carbs
- 7g
- Fat
- 8g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large skillet over medium heat, cook the ground beef and sausage together, breaking the meat up with a spoon, until browned and no pink remains, 8-10 minutes.
- 2Drain off the fat thoroughly and return the skillet to low heat.
- 3Add the cubed Velveeta to the meat and stir constantly until fully melted and smooth, about 5 minutes.
- 4Stir in the Worcestershire sauce, garlic powder, oregano, and cayenne. Taste and add salt if needed.
- 5Remove from heat and let the mixture sit for 10 minutes; it firms up slightly as it cools, which makes it easier to spread evenly.
- 6Preheat the broiler. Spread about 1 tablespoon of the meat mixture onto each slice of rye bread, all the way to the edges so no bare bread is exposed.
- 7Arrange the rounds on a baking sheet and broil 4-5 inches from the heat for 2-3 minutes, until the tops are bubbly and lightly browned at the edges. Watch closely, since rye bread and cheese both go from browned to burnt fast under a broiler.
- 8Serve immediately, while the topping is still warm and bubbly.
Tips & variations
- Assembled, unbaked rounds freeze well: arrange them on a sheet pan, freeze until solid, then transfer to a freezer bag for up to 2 months. Broil straight from frozen, adding 1-2 extra minutes.
- Swap the Italian sausage for breakfast sausage for a milder, slightly sweeter version, or use hot Italian sausage for more heat.
- A splash of Worcestershire and a pinch of extra cayenne right before broiling brightens up a batch made a day ahead, since the flavors mellow as the mixture sits.
- Cocktail rye is traditional, but sturdy pumpernickel rounds also hold up well under the broiler.
Storage & reheating
Store the unused meat mixture in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently in a skillet before spreading on fresh bread; already-broiled rounds are best eaten right away, since the bread turns soggy on standing.
Tips from the Tulo kitchen
- Cutting the Velveeta into small cubes before adding it to the skillet helps it melt evenly without leaving lumps.
- Lining the baking sheet with foil makes cleanup easier, since the melted cheese mixture can bubble over the edges of the bread.
FAQ
What is a Hanky Panky appetizer?
It's a broiled canape popular at Midwestern supper clubs and holiday parties, made from seasoned ground beef and sausage melted with Velveeta cheese and spread on cocktail rye bread.
Can I make Hanky Pankys ahead of time?
Yes. The meat and cheese mixture keeps in the fridge for up to 4 days, or spread it on bread and freeze the rounds unbaked, then broil straight from frozen when ready to serve.
Can I use all ground beef instead of beef and sausage?
Yes, though the sausage adds fat and seasoning that give the topping more flavor; if using all beef, consider adding an extra pinch of oregano and cayenne to compensate.
Why did my topping slide off the bread during broiling?
This usually means the fat wasn't drained thoroughly after browning the meat. Tilt the skillet and spoon or blot off all visible grease before adding the cheese.
