Hanky Panky Recipe

Ground beef: Provides a hearty and savory base for the mixture.

Ground sausage: Adds a flavorful and slightly spicy element to the dish.

Velveeta cheese: A processed cheese that melts smoothly, creating a creamy texture.

Rye bread: Offers a robust and slightly tangy flavor that complements the meat and cheese mixture.

When browning the ground beef and sausage, make sure to break the meat into small, even pieces to ensure uniform cooking. This will help the velveeta cheese blend more smoothly into the mixture, creating a consistent texture. Additionally, toasting the rye bread slightly before adding the meat mixture can prevent it from becoming too soggy during the final bake.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground sausage - Substitute with ground chicken sausage: Ground chicken sausage is a lighter alternative and can be seasoned to mimic the flavors of pork sausage.

• cubed velveeta cheese - Substitute with cheddar cheese and cream cheese: A combination of cheddar cheese and cream cheese can replicate the creamy texture and rich flavor of Velveeta.

• sliced rye bread - Substitute with pumpernickel bread: Pumpernickel bread has a similar dense texture and robust flavor, making it a good alternative to rye bread.

• Allow the ground beef and ground sausage mixture to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled mixture into an airtight container. If you plan to store it for more than a couple of days, consider using a vacuum-sealed bag to maintain freshness.
• For short-term storage, place the container in the refrigerator. The Hanky Panky mixture will stay fresh for up to 3-4 days.
• For longer storage, freeze the mixture. Portion it into individual servings to make reheating easier. Use freezer-safe bags or containers, and label them with the date.
• When ready to use, thaw the frozen mixture in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• To reheat, place the thawed mixture in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in a microwave-safe dish, stirring every minute until hot.
• If you have leftover rye bread, store it separately in a bread box or a resealable plastic bag to keep it fresh. For longer storage, freeze the bread in a freezer-safe bag.
• When ready to serve, follow the original baking instructions. Spoon the reheated mixture onto fresh or thawed slices of rye bread and bake at 350°F (175°C) for 10 minutes, or until the bread is toasted and the Velveeta cheese is bubbly.

• Preheat your oven to 350°F (175°C). Place the Hanky Panky slices on a baking sheet and cover them loosely with aluminum foil to prevent the bread from getting too crispy. Heat for about 10-15 minutes, or until the cheese is bubbly and the meat mixture is heated through.

• For a quicker method, use a microwave. Place a damp paper towel over the Hanky Panky slices to keep the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Hanky Panky slices in the basket in a single layer. Heat for about 5-7 minutes, or until the cheese is melted and the bread is slightly crispy.

• For stovetop reheating, use a skillet over medium-low heat. Place the Hanky Panky slices in the skillet and cover with a lid to help the cheese melt evenly. Heat for about 5-7 minutes, or until warmed through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the Hanky Panky slices on the toaster oven tray and heat for about 10 minutes, or until the cheese is bubbly and the bread is toasted.

• Skillet: Used to cook the ground beef and sausage over medium heat until browned.

• Spatula: Handy for stirring the meat and cheese mixture to ensure even melting.

• Colander: Essential for draining the excess grease from the cooked meat.

• Baking sheet: Needed to place the rye bread slices on for baking.

• Oven: Preheated to 350°F (175°C) to toast the bread and melt the cheese.

• Knife: Useful for cubing the velveeta cheese before adding it to the skillet.

• Cutting board: Provides a safe surface for cubing the velveeta cheese.

• Measuring cup: Helpful for measuring out the correct amount of velveeta cheese if not pre-cubed.

• Oven mitts: Important for safely handling the hot baking sheet when removing it from the oven.

Pre-cook the meat: Cook the ground beef and sausage in advance, then store them in the fridge. This way, you only need to reheat and combine with velveeta cheese when ready.

Use pre-sliced bread: Purchase pre-sliced rye bread to save time on cutting.

Melt cheese separately: Melt the velveeta cheese in the microwave while the meat is cooking to speed up the process.

Batch cooking: Make a larger batch and freeze portions for quick reheating later.

Preheat the oven early: Start preheating the oven before you begin cooking the meat to save time.