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Hearty Rye Melts Recipe
Hearty Rye Melts Recipe photo by Taste of Home

Hearty Rye Melts Recipe

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When we moved from the Midwest to Kentucky, we were invited to a neighborhood gathering, where this appetizer was served. “Hanky panky”—as it’s often called around here—is traditionally served at Derby Day parties, but at our home it’s become a year-round favorite.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound bulk pork sausage
  • 1-1/2 teaspoons chili powder
  • 8 ounces process cheese (Velveeta), shredded
  • 24 slices snack rye bread
  • Fresh parsley sprigs, stems removed

Nutritional Facts

2 each equals 167 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 422 mg sodium, 9 g carbohydrate, 1 g fiber, 10 g protein.


  1. In a large skillet, cook the beef and sausage over medium heat until no longer pink; drain. Add chili powder and cheese; cook and stir until cheese is melted. Spread a heaping tablespoonful onto each slice of bread. Place on a baking sheet.
  2. Bake at 350° for 12-15 minutes or until edges of bread begin to crisp. Garnish with parsley. Serve warm. Yield: 2 dozen.
Originally published as Hearty Rye Melts in Country April/May 2006, p49

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Reviewed Jun. 20, 2011

"We make a similar take on this. One lb sausage like Bob Evans. One lb Velvetta. Loaf of small cocktail rye bread. Brown sausage, drain, cut-up velvetta in sausage and melt all through. Mix well. spoon one heaping tbls on each rye. Put on a baking sheet. 350 for 10 min.


Reviewed Dec. 5, 2009

"My family has made these for almost 15 years. It has become a Sunday Football appetizer."

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