Cubano Flatbread Menu Concept

The Menu Concept

Crisp flatbread crust slathered with mornay sauce.
Topped with roast pulled pork, Jones Dairy Farm Breakfast Ham Slices, chopped dill pickles, caramelized red onion, and whole milk mozzarella cheese.
Finished with a tangy honey mustard drizzle and fresh parsley.

The Jones Difference

Jones Dairy Farm Breakfast Ham brings a milder, sweeter cure than a typical deli ham, which matters in a build already carrying a heavier, smokier pulled pork. Rather than doubling down on smoke and salt, the breakfast ham gives the dish a second, distinct pork note that plays against the pulled pork instead of competing with it, so guests get textural and flavor contrast between the two proteins rather than one flat pork flavor throughout.

Pre-sliced and consistent, it also lays evenly across the flatbread for uniform coverage without extra prep.

Chef’s Notes

Warm the pulled pork before assembly. Cold pork straight from the walk-in won’t fully heat through in the time it takes the flatbread crust to crisp, leaving a lukewarm center under melted cheese.

Chop the dill pickles fine and pat them dry before topping. Wet pickles will release moisture onto the crust during baking and turn a crisp flatbread soggy in spots.

Caramelized onions should be fully cooled before assembly if prepped ahead, or added straight from the pan if made to order. Either way, don’t let raw or undercooked onion go on the flatbread; that changes both the texture and the sweetness the caramelization is meant to deliver.

Drizzle the honey mustard after baking, not before. Baked-in honey mustard will lose its distinct tang and blend into the mornay and cheese instead of standing out as a finishing element.