Robb's Sun City Special

This is a party staple from the era when appetizers were meant to be hearty and nobody apologized for it. Browned sausage and ground beef get mixed with melted Velveeta, oregano, Worcestershire, and a dash of hot sauce, then spread onto party rye slices and frozen.

The freezer-to-broiler approach is what makes these so practical. Assemble a big batch, freeze them flat on a tray, bag them up, and pull out as many as you need. Five minutes under the broiler and they’re bubbly, hot, and ready to serve.

Draining the browned meat well before adding the cheese is critical. Excess grease pools on the bread and makes the bottoms soggy. You want the Velveeta doing the binding, not the rendered fat.

Kitchen Tips

• Spread the meat mixture to the edges of each rye slice. Bare edges burn under the broiler.
• Freeze on a flat tray first, then transfer to bags. Freezing them touching means they stick together in a clump.
• Watch closely under the broiler. The difference between bubbly and burnt is about 30 seconds.
• These work cold too. Thaw and serve at room temperature for a less hands-on appetizer.

Variations

• Use hot Italian sausage instead of pork sausage for a spicier version.
• Swap party rye for small sourdough rounds or baguette slices.
• Add diced jalapenos to the meat mixture for extra heat.