Cuban Flatbread

The Cuban sandwich is a legend in its own right—melty Swiss cheese, savory roast pork, salty ham, tangy pickles, and mustard all pressed into golden, crusty bread.

But what if you’re craving those bold flavors without the heavy carbs or the need to hunt down Cuban bread?

Let me introduce you to this Cuban Flatbread, a quick, flavorful, low-carb take on the original, made easier thanks to the Instant Pot and a Mission Carb Balance tortilla.

If you don’t have an Instant Pot you can make the pork in a slow cooker. Add all of the same ingredients to the slow cooker and cook on low for 5 hours.

The Ingredients

• Pork tenderloin
• 2 oranges
• 2 limes
• Seasonings – cumin, oregano, garlic powder, salt, and pepper
• Mission Carb Balance flour tortillas
• Reduced fat Swiss cheese
• Vlasic Stackers, Kosher dill
• Mustard

I used pork tenderloin instead of a pork shoulder or butt because it’s lower in fat and calories.

As much as I love Cuban bread, I replaced it with a low carb tortilla. This helped to keep it low in points and low in carbs.

Click here to track the points on your Weight Watchers app.

How to Make a Cuban Flatbread

Trim the pork tenderloin of any fat and place it in the Instant Pot.

In a small bowl, combine the cumin, oregano, garlic powder, salt, and pepper. Season the pork tenderloin with it.

Add the lime juice and orange juice to the Instant Pot. Make sure the valve is closed and secure the lid.

Manually cook the pork for 30 minutes. Let the pressure release for 5 minutes, then flip the valve to release the pressure.

Lay out a tortilla. Add 1 oz. of Swiss cheese, 2 oz. pork, 1 oz. ham, 2 pickles, and 1 tablespoon of mustard.

Add the tortilla to a heated nonstick frying pan. Cook 2-3 minutes on each side, or until the cheese has melted.