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Yummly User: "I always find it in the deli on the top of the co…" Read More
6Ingredients
30Minutes
1370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. mild sausage
- 1 lb. ground beef
- 1 lb. processed cheese
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. ketchup
- 1 loaf rye bread (cocktail)
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NutritionView More
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1370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1370Calories from Fat710 |
% DAILY VALUE |
Total Fat79g122% |
Saturated Fat30g150% |
Trans Fat3.5g |
Cholesterol235mg78% |
Sodium4570mg190% |
Potassium1140mg33% |
Protein89g |
Calories from Fat710 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber8g32% |
Sugars8g |
Vitamin A6% |
Vitamin C4% |
Calcium90% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Yummly User 4 years ago
I always find it in the deli on the top of the coolers of the specialty cheese.
Yummly User 5 years ago
PLEASE, PLEASE, PLEASE TELL ME WHERE TO GET THIS COCKTAIL RYE!! I've made this recipe for years & everyone LOVED IT!!! Especially as the weather is cooling off - a warm appetizer is great! But it only works well on the THIN (more dense) COCKTAIL BREADS. I used all 3 flavors - Sourdough/white, Rye/Medium brown, Pumpernickel/Dark brown - I like to use them all in one batch & alternate them on a cookie sheet (covered in foil for easy clean-up & to stack 2 or 3 layers also). Pepperidge Farm used to make these, but I even looked on their website & it doesn't look like they make these anymore! I'm sooo bummed...I DID see a CASE, by a different company, but it had about 60 dozen (for about 720) way more than I could use before they'd go bad, and way too much $$$$. I bought a french loaf that was long, but the circumference was small & tried to cut it into those thin pieces, but it squished the bread & made them too small. Also, tried to save the extra by putting them in my bag (planned on freezing), & closed it using my foodsaver machine - dummy me, it took all the air out & compressed them beyond recognition!!!
Yummly User 7 years ago
I add a pinch of red pepper flakes to spice them up a bit.
Gotta say that these freeze really well-after baked, pop them on a cookie sheet in the freezer for about a half hour, then seal in a freezer bag until needed, then nuke for about a minute each.
YUM!