Short Description
Hanky Panky is a classic party appetizer featuring a creamy, cheesy, and meaty topping served on crispy rye bread. This Midwestern favorite is perfect for game days, holiday gatherings, and potlucks. The combination of savory sausage, melted cheese, and flavorful seasonings makes it a crowd-pleaser!
Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients
- Rich, cheesy, and full of flavor
- Perfect bite-sized appetizer for any occasion
- Great for make-ahead and freezing
- Customizable with different cheeses and meats
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Topping:
- Ground sausage (mild or spicy)
- Ground beef
- Velveeta cheese, cubed
- Worcestershire sauce
- Garlic powder
- Onion powder
- Red pepper flakes (optional for spice)
For the Base:
- Cocktail rye bread or mini pumpernickel slices
For Garnish (Optional):
- Chopped parsley
- Red pepper flakes
Directions

Step 1: Cook the Meat
- In a large skillet over medium heat, cook ground sausage and ground beef until browned.
- Drain excess grease and return to the pan.
Step 2: Melt the Cheese
- Add Velveeta cheese, stirring until melted and creamy.
- Stir in Worcestershire sauce, garlic powder, onion powder, and red pepper flakes.
- Mix well and cook for 2 minutes, then remove from heat.
Step 3: Assemble and Bake
- Preheat oven to 375°F (190°C).
- Spoon the cheesy meat mixture onto cocktail rye slices.
- Arrange on a baking sheet and bake for 10 minutes, or until bubbly.
Step 4: Serve and Enjoy
- Garnish with chopped parsley or extra red pepper flakes.
- Serve warm and watch them disappear!
Servings and Timing
- Servings: 20 pieces
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Hanky Panky: Use hot sausage and extra red pepper flakes.
- Cheddar Version: Swap Velveeta for shredded sharp cheddar.
- Pizza Style: Add pepperoni or diced green peppers.
- Keto-Friendly: Use low-carb bread or serve as a dip.
- Slow Cooker Method: Keep warm in a slow cooker for parties.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze unbaked assembled pieces for up to 2 months. Bake straight from frozen at 375°F for 12–15 minutes.
- Reheating: Warm in the oven at 350°F for 5 minutes, or microwave in 30-second intervals.
FAQs
Can I make Hanky Panky ahead of time?
Yes! Assemble the toasts, then refrigerate or freeze until ready to bake.
What kind of sausage works best?
Mild, hot, or Italian sausage all work—pick your favorite!
Can I use shredded cheese instead of Velveeta?
Yes! Cheddar, Monterey Jack, or Pepper Jack work well, but won’t be as creamy.
What if I can’t find cocktail rye bread?
Use sliced baguette, crackers, or toasted pumpernickel bread.
Can I cook this in a slow cooker?
Yes! Keep the cheesy meat mixture warm and serve as a dip.
How do I prevent the bread from getting soggy?
Bake the bread for 5 minutes before adding the topping to keep it crisp.
Can I add veggies?
Yes! Try adding diced onions, mushrooms, or bell peppers.
What pairs well with Hanky Panky?
Serve with a fresh salad, soup, or alongside other party appetizers.
Can I use turkey sausage instead of pork?
Yes! Turkey sausage is a leaner option with great flavor.
Is this dish gluten-free?
Use gluten-free bread or crackers to make it gluten-free.
Conclusion
Hanky Panky is the ultimate party appetizer—cheesy, savory, and easy to make! Whether you’re hosting a game night, holiday party, or casual get-together, these bite-sized treats are always a hit. Make ahead, freeze, and enjoy anytime!
PrintHanky Panky Recipe
The Hanky Panky is a classic gin-based cocktail created by Ada Coleman, head bartender at The Savoy Hotel in London in the early 1900s. This drink is a perfect balance of gin, sweet vermouth, and Fernet-Branca, giving it a rich, herbal, and slightly bitter complexity.
- Total Time: 5 minutes
- Category: Stirred
- Cuisine: Classic, Pre-Prohibition
Ingredients
- 1 ½ oz (45 ml) London dry gin
- 1 ½ oz (45 ml) sweet vermouth (e.g., Carpano Antica or Dolin Rouge)
- 2 dashes Fernet-Branca (about ¼ teaspoon, for a bitter herbal kick)
- Orange peel (for garnish)
Instructions
1. Mix the Cocktail
- Fill a mixing glass with ice.
- Add gin, sweet vermouth, and Fernet-Branca.
- Stir for 30 seconds until well chilled.
2. Strain & Serve
- Strain into a chilled coupe or martini glass.
- Express the orange peel over the drink by twisting it to release the oils.
- Drop the peel into the glass or place it on the rim as garnish.
Notes
- Prefer it stronger? Reduce the vermouth slightly.
- Not a fan of Fernet? Use just a dash for a milder herbal touch.
- For a modern twist, swap gin for aged rum for a richer, spiced version.