What is Hanky Panky?
Hanky Panky is a retro appetizer made from browned sausage and ground beef melted with a Velveeta-style processed cheese, spooned onto rye bread rounds (often cocktail rye), and baked until bubbly.
Can I make Hanky Panky ahead of time?
Yes. You can make the meat and cheese mixture up to 2 days ahead and refrigerate it. Or assemble the topped rye rounds and refrigerate them for a few hours before baking. For longer storage, freeze the assembled rounds and bake from frozen.
If I refrigerate them, do they need longer in the oven?
Sometimes, yes. If the topped rounds are very cold, they may need 2 to 4 extra minutes beyond the 8 to 10 minutes listed, just until the topping is hot all the way through and bubbly.
What kind of rye bread should I use?
Cocktail rye rounds are the classic choice because they are sturdy and bite-sized. This recipe makes about 48 pieces assuming standard cocktail rye rounds (about 1.5 to 2 inches). If you only have sliced rye, cut it into small squares or circles and toast lightly before topping so it stays crisp.
Can I use all sausage or all beef?
Absolutely. All sausage is richer and a little spicier. All beef is milder. The 50-50 mix is the traditional balance and gives you the best of both.
Why is my topping greasy?
It usually means the meat was not drained enough. After browning, drain well and return the meat to the skillet. If it still looks oily after melting the cheese, blot the surface gently with a paper towel before assembling.
Do I need to worry about doneness?
The meat is fully cooked in the skillet. The bake is mainly to heat everything through and crisp the bread, so just make sure the topping is hot and bubbling before serving.
