Hanky Panky Toasts
Hanky Panky Toasts
Treat your taste buds to a burst of flavor with these Hanky Panky Toasts which are made with Pork Sausage and Velveeta served on mini rye toasts, topped with zesty pickles and onions. This appetizer features savory pork sausage mixed with creamy Velveeta cheese, creating an indulgent spread. Each bite is complemented by the tangy crunch of pickles and the mild sweetness of onions. This is all perfectly balanced atop crisp mini rye toasts. Whether you’re hosting a party or simply craving a satisfying snack, this delicious dish is sure to be a hit with everyone who tries it. Get ready to elevate your appetizer game with this flavorful and satisfying recipe!
The full, printable recipe card is at the end of this post. You can hit the PRINT button on the card to make the recipe condense onto one page. This will have NO ADS, so that you can read it, print it or screen shot it. There is also a Pinterest button the card that you can use to Pin this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there at The Tipsy Housewife.
More Pickles Please
Over the years I have had many varieties of these snacks. This version with the pickles is my very favorite. The recipe calls for the pickles to be mixed in and baked, but the recipe can be very versatile. You can mix them in to the meat mixture, or even just place the pickles on top to bake. I alter it from time to time depending on how I want the pickle flavor to come through.
Make Ahead And Save Time
You can easily make this recipe ahead of time. When I am hosting a party, I make the filling ahead of time and sometimes even freeze it. You can then take it out and toast your bread and top the bread when you are ready to bake and serve these. Since it sometimes just two of us in my home, I make a big batch of the filling and freeze it in smaller portions so that I can take it out and just make a few for mister tipsy and I.
Cocktail Rye Bread
I know that the party rye bread has become hard to find. I DO know that a company called S. Rosens is now making the three varieties of this bread. I find it in the Chicagoland area at Jewel Osco and it is usually in front of the deli. I will link a list here of all the places they sell this cocktail rye bread. IF you cannot find this bread, I would just buy a loaf of rye bread and cut it into squares. The recipe will be just as good.
Other Cheese You Can Use
I love using the Velveeta for the way this melts up in this recipe. I have changed it up a few times and I have used a Pepper Jack Cheese and an American Cheese. My best advice for this is to buy thick slices of this cheese from the deli or buy a brick of it and cube the cheese up to melt into this dish the same way you would the velveeta.
Hanky Panky Toasts
Treat your taste buds to a burst of flavor with these Hanky Panky Toasts which are made with Pork Sausage and Velveeta served on mini rye toasts, topped with zesty pickles and onions. This appetizer features savory pork sausage mixed with creamy Velveeta cheese, creating an indulgent spread. Each bite is complemented by the tangy crunch of pickles and the mild sweetness of onions, perfectly balanced atop crisp mini rye toasts. Whether you're hosting a party or simply craving a satisfying snack, this delicious dish is sure to be a hit with everyone who tries it. Get ready to elevate your appetizer game with this flavorful and satisfying recipe!
Ingredients
- 1 Package of Pepperidge Farm, Party Bread, Pumpernickel Variety
- 1 lb Package of Velveeta Cheese, Cubed
- 1lb of Ground Beef
- 1lb Jimmy Deans Break Fast Sausage (in the tube)
- 1 Small Yellow Onion, Diced
- 1/2 cup of finely diced dill pickles + 1/4 cup finely diced
- 2 T of Sweet Pickle Relish
- 2 T of Worcestershire Sauce
- 1 T Grainy Mustard
- 1 T Ketchup
- 1 t of Dry Mustard
- Black Pepper to taste
- Red Pepper Flake to taste
Instructions
- Add your onion to a skillet with a tablespoon of butter and sauté until brown.
- Add your Ground Beef and Sausage in the skillet with onion and cook until done, breaking up the meat into a fine crumble. Drain the fat if needed.
- Add the sweet relish, mustard, Worcestershire, black pepper, red pepper and dry mustard. Stir until well combined and let simmer for 5 minutes.
- Add the Velveeta to the pan and stir until it melts.
- Simmer 10 minutes then stir in the 1/2 cup of diced pickles.
- Spread the bread slices out on a lined cookie sheet and place in a 350 degree oven for 10 minutes. Remove from oven.
- Top each toast with a heaping Tablespoon of the meat and cheese mixture and spread to the edges of the toast.
- Bake for 15 to 20 minutes until each toast is golden brown and bubbly.
- You can top with more red pepper flake and a little bit of the chopped pickles.
