Open-Wide "BPT" Sandwiches
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Here's a sandwich that's famous in Iowa and all over the Midwest. It's a breaded pork loin sandwich, that's known to many as the "BPT Sandwich." What makes this sandwich really stand out from the rest is how the breaded pork hangs off the edges of the bun, making for a really big and hearty sandwich. Since you'll have to open real wide to eat these, we've named ours "Open-Wide 'BPT' Sandwiches."
What You'll Need:
- 2 pounds center-cut boneless pork loin, cut into 6 equal pieces
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sleeves saltine crackers, crushed (about 80)
- 1/2 teaspoon cayenne pepper
- 1/3 cup peanut oil
- 6 soft hamburger buns, split
- 1 1/2 cups shredded iceberg lettuce
- 2 tomatoes, sliced
- 12 dill pickle slices
- 1/2 red onion, thinly sliced
What To Do:
- Slice each pork piece horizontally almost in half, stopping 1 inch from other side. Open like a book. Place pork between 2 sheets of wax paper and pound to 1/4-inch thickness.
- In a shallow dish, whisk buttermilk, eggs, and garlic powder. In another shallow dish, combine flour, salt, and black pepper; mix well. In a third shallow dish, place cracker crumbs and cayenne pepper; mix well. Dip pork in buttermilk mixture, shaking off excess. Dredge pork in flour mixture, then dip again in buttermilk mixture. Place in cracker mixture, coating evenly on both sides.
- In a large skillet over medium-high heat, heat oil until hot. Fry pork in batches 3 to 4 minutes per side or until golden brown and cooked through. Place on paper towel-lined platter.
- Place pork on buns and top with lettuce, tomato, pickles, and onion.
- Don't forget to add your favorite condiments like mayo, mustard, or ketchup.
- Although the "BPT" in this recipe stands for "Breaded Pork Tenderloin" most people actually use pork loin, rather than pork tenderloin to make this sandwich (like we did!). The pork loin is "tenderized" when it's pounded. If you prefer, you can use pork tenderloin.
- This recipe comes from The Ultimate Recipes Across America Cookbook. Click here for more information or to find out where you can order your own copies!
- The nutrition provided for this recipe is an estimate. The ingredients used for breading were measured both at the beginning and at the end of the breading process. Nutrition was calculated based on the amount of ingredients actually used and excludes any waste. Individual results may vary.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 988
- Calories from Fat 389
- Total Fat 43g 66 %
- Saturated Fat 12g 60 %
- Trans Fat 0.4g 0 %
- Protein 46g 93 %
- Cholesterol 154mg 51 %
- Sodium 1,722mg 72 %
- Total Carbohydrates 100g 33 %
- Dietary Fiber 3.8g 15 %
- Sugars 10g 0 %
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
This comforting dinner was popular in homes and diners across the country during the '50s and '60s. Our Diner-Style Salisbury Steak is beefy, hearty, and smothered in a flavor-packed mushroom gravy. To serve it the classic way, don't forget the green peas on the side!