Name: Cuban Flatbreads Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cuban
Ingredients: 1 package Stonefire Naan Flatbreads (2 flatbreads); 1/4 cup mayonnaise; 3 tablespoons mustard; 1 cup cooked, pulled pork (leftovers or frozen section); 1/2 cup diced deli ham; 8 slices Swiss cheese; 1/4 cup diced pickles

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Introduction

This Cuban Flatbread recipe brings the classic flavors of a Cuban sandwich into a quick and easy flatbread form. It’s perfect for a satisfying lunch or dinner, featuring tender pulled pork, deli ham, swiss cheese, and tangy pickles layered on soft naan bread.

The image shows two small round pizzas on a light gray metal pizza tray placed on a white marbled surface. Each pizza has a golden-brown crust with a slightly fluffy edge. The toppings are spread over a melted creamy white cheese layer, which covers the entire surface except the crust. On top, there are pieces of pink ham, dark brown and slightly charred pulled meat, and small chunks of light green pickles. The toppings are scattered unevenly, showing a mix of textures and colors, making the pizzas look fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Stonefire Naan Flatbreads (2 come in a package)
1/4 cup mayo
3 tablespoons mustard
1 cup cooked, pulled pork (either leftovers or from the frozen section of the store)
1/2 cup diced deli ham
8 slices Swiss cheese
1/4 cup diced pickles

Instructions

Step 1: Spread the mayo evenly over each naan flatbread, then drizzle the mustard on top.
Step 2: Add half of the pulled pork and ham to each flatbread, then layer 4 slices of Swiss cheese on top.
Step 3: Top with the remaining pulled pork, ham, and diced pickles.
Step 4: Preheat your oven or Traeger grill/smoker to 375°F (190°C), then cook the flatbreads for 12 to 15 minutes until the cheese is melted and everything is heated through.
Step 5: Slice the flatbreads and serve immediately for best flavor.

Tips & Variations

For extra authenticity, add a sprinkle of garlic powder to the mayo before spreading it on the flatbread.
Swap Swiss cheese with Provolone for a slightly different taste.
Use spicy mustard if you prefer a bit more kick in your flatbread.
If you don’t have pulled pork, shredded rotisserie chicken works well as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for about 8 minutes or until warmed through to keep the flatbread crispy. Avoid microwaving to prevent sogginess.

How to Serve

Two small round pizzas sit on a dark gray pizza pan over a white marbled surface. Each pizza has a golden-brown crust with a soft and puffy edge. The base layer is creamy white melted cheese spread evenly across the pizza. On top, there are scattered pieces of pink ham, small white onion chunks, green pickle slices, and bits of dark brown crispy meat. The toppings are unevenly spread, giving a rustic look with some browned and slightly charred spots on the cheese and meat. The overall look is warm, cheesy, and savory. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of naan flatbreads?

Yes, you can use sandwich bread or ciabatta, but naan provides the best texture and holds the fillings well without becoming soggy.

Can I prepare these flatbreads ahead of time?

You can assemble them beforehand and refrigerate, but cook just before serving to maintain freshness and crispness.