4 sandwich midwest Recipes

buttermilk, 110 degrees, water, 110 degrees, unsalted butter, melted and cooled, honey, flour, plus extra for counter, fast rising yeast (1 package), salt

pork tenderloin (cut into 3/4 inch slices), saltine crackers , made into meal (use a blender or processor), water, bouillon (i use maggi brand chicken & tomato but any brand or flavor will do. three of the cube variety work w), oil (for frying ), hamburger buns

pork tenderloin (cut into 3/4 inch slices), saltine crackers , made into meal (use a blender or processor), eggs beaten with a little milk, olive oil, butter