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Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, prepare Sesame Slaw, in a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seeds.
Drain pork, reserving marinade. Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
To assemble sandwiches, divide sliced pork, Sesame Slaw (using a slotted spoon) and banana peppers among warmed flatbread.