Hanky Panky Sliders
This is an old-fashioned recipe made into sliders! Ground beef, Italian sausage, and creamy cheese help make this appetizer delicious!
Did Your Grandmother make these?
You may have grown up eating this appetizer without even realizing it. This old-fashioned party appetizer was often mixed up and served on small pieces of rye or pumpernickel bread. I remember seeing them around the holidays. Basically, it’s the same thing but on a slider bun. Hanky Panky sliders are perfect for any gathering, and they come together very quickly. Be careful though….they are super addictive!
KEY INGREDIENTS
–You’ll just need a few key things to make this dish. Ground beef, Italian Sausage, Velveeta, a few seasonings, and slider buns. Yes, Velveeta really is the best cheese for this dish.
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Hanky Panky Sliders
Ingredients
- 1 lb Ground Beef 93/7
- 1 lb of Italian Sausage mild but can certainly use hot
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of dried Oregano
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of minced onion
- 12 ounces of Velveeta Cheese cubed
- 12 Hawaiian Sliders
Topping for Sliders
- 1 tablespoon of melted butter
- 1 tablespoon of brown sugar
- 1 tablespoon of Worcestershire sauce
Instructions
- Preheat oven to 350. Place parchment paper in an 11X7 baking dish or a dish in which you can fit the sliders. Cook hamburger and sausage over medium heat on the stove until cooked through. Drain off any grease.
- Add Worcestershire sauce, oregano, garlic powder, and minced onion and stir. Add in cubed velveeta and stir until melted through.
- Take a knife and cut the slider buns horizontally, and place the bottom in the pan.
- Spread the meat mixture over the buns and then put the top of the slider buns over it. Mix topping ingredients and brush on top of the slider buns.
- Cover with aluminum foil and back for 20 minutes. Take the cover off and bake for another 5 minutes. Serve warm.
Notes
HOW TO STORE
These sliders should be stored in an air-tight container in the refrigerator. They will keep for 2-3 days. You can easily reheat by wrapping in aluminum foil and placing in the oven at 350°F for 8-10 minutes.
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We love these.The only change I made was to not use Velveeta.It is so expensive and high in calories.Instead I use a can of cheddar cheese soup.Lower in calories and a lot cheaper.We like it better with the soup.I add a little milk to it and sometimes a small amount of shredded cheddar.
Great idea! I’m going to try it using your suggestion. Also, Velveeta cheese is so salty. For those trying to stay away from too much salt, the soup is much less salty.