There’s just something unbeatable about the taste of retro appetizers that take us back to family parties, tailgates, and late-night kitchen snack raids. The classic Hanky Panky appetizer—loaded with savory sausage, melty cheese, and bold spices piled high on crispy pumpernickel bread—is the kind of crowd-pleasing bite that never goes out of style. Known affectionately in Midwest kitchens and especially popular across Ohio and surrounding areas, Hanky Panky is one of those old school recipes you pull out when you need something warm, nostalgic, and irresistibly good. If you’ve never had it before, think of it as a cheesy, meaty open-faced mini sandwich that hits every flavor button.
Classic Hanky Panky Appetizer with Sausage and Cheese
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American
Servings 24 small bites (12 if everyone goes back for seconds... and they will)
Large skillet or sauté pan for browning meat and melting the cheese
Wooden Spoon or Spatula for breaking up the meat and stirring the mixture
Baking sheet to toast the finished appetizers if desired
Aluminum foil or parchment paper optional but helps with easy clean-up
Small slow cooker or warming tray (optional) great for keeping the Hanky Panky dip version warm at parties
- 1 lb ground beef – use 80/20 for a good balance of fat and flavor
- 1 lb ground pork sausage – a Jimmy Dean-style breakfast sausage works well but hot Italian sausage adds a great kick if you're in the mood
- 1 loaf cocktail-size pumpernickel bread – this is essential for both taste and structure; rye bread can be substituted but won’t be quite the same
- 1 lb Velveeta cheese cubed – the OG melty cheese for Hanky Panky; if you want a fancier version, you could sub with sharp cheddar and a splash of heavy cream, but it won’t be as gooey
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp crushed red pepper flakes – optional for heat
- Salt and black pepper to taste
- Chopped chives or green onions for garnish – optional but a nice fresh pop on top
Brown the Meat
In a large skillet over medium-high heat, cook the ground beef and sausage together. Break up the meat with your spoon as it cooks, and keep stirring until it’s fully browned and no pink remains. Drain off excess grease but leave just enough for flavor.
Add Seasoning
Stir in the garlic powder, onion powder, crushed red pepper, salt, and black pepper. Let this simmer for another minute to marry the spices with the meat.
Melt the Cheese
Lower the heat and add the cubed Velveeta. Stir slowly and constantly until the cheese is fully melted and silky smooth. This is where the mixture becomes irresistible and starts to resemble that creamy Hanky Panky dip people love for football Sundays and casual parties.
Prepare the Bread
While your cheese is melting, lay out the cocktail pumpernickel slices on a baking sheet. If you like your bases crispier, lightly toast them under the broiler for a minute.
Assemble
Spoon a generous amount of the sausage and cheese mixture onto each slice. If you’re going full retro, don’t skimp. This appetizer is not about restraint.
Finish in the Oven (Optional)
Pop the tray under the broiler for about 2 minutes until the tops are bubbling and maybe even a little crispy on the edges. You can also skip this step if the mixture is already hot and you’re serving right away.
Garnish and Serve
Top with chopped green onions or chives if you like, and serve warm.
Pairings in Detail
This hearty appetizer pairs well with cold, crisp beers—especially lagers or amber ales. The savory meat and cheese richness begs for something refreshing alongside it. If you’re going non-alcoholic, a sharp ginger ale or iced sweet tea complements it well. For a retro party tray, consider pairing with other nostalgic bites like deviled eggs, pickled vegetables, or even something sweet and chewy like a homemade Heavenly Hunks recipe copycat to round out the table.
For a fun regional twist, add a bowl of burgoo recipe Kentucky-style stew nearby for a meaty, rustic contrast that somehow still makes sense at a tailgate or potluck.
FAQs
1. Can I use a different kind of meat instead of pork sausage?
Absolutely. Ground turkey sausage or even chorizo can work, but pork sausage gives the most authentic taste. For a spicier version, try hot Italian sausage.
2. Can this be made ahead of time?
Yes! You can make the meat and cheese mixture a day ahead and refrigerate it. Reheat gently on the stove or in a slow cooker and spoon onto bread just before serving.
3. Is pumpernickel bread necessary?
It’s the classic choice and helps this dish stand out among other pumpernickel bread appetizers. However, rye, sourdough rounds, or even English muffin halves can be used as substitutes.
4. Can I freeze the mixture?
Definitely. Let the cheese-meat mixture cool, spoon into freezer-safe containers, and store for up to 2 months. Thaw and reheat gently when ready to use.
5. What’s the difference between this and Bierocks?
Bierocks recipe traditions typically involve a dough-wrapped filling of meat and cabbage, often baked. Hanky Panky is open-faced and focuses on cheese and spiced meat. Both are hearty, savory bites with Midwestern roots but very different in texture and presentation.
