Welcome to a delicious journey where bold Middle Eastern flavors meet cheesy, savory perfection! This Sheet Pan Chicken Shawarma Havarti Sandwich is a delightful fusion of flavors, featuring juicy chicken, creamy Havarti cheese, and fresh sprouts wrapped in warm naan. If you’re a fan of shawarma and mouthwatering sandwiches, this recipe is sure to become a new favorite. With a quick prep time and even quicker cleanup, it’s a must-try for anyone who loves bold flavors in a simple, easy-to-make dish.
Introduction
When you think of a hearty sandwich with layers of texture and flavor, the Sheet Pan Chicken Shawarma Havarti Sandwich comes to mind. This recipe draws inspiration from Middle Eastern street food, incorporating the rich spices of shawarma chicken, but with a twist—it’s all baked on a sheet pan for maximum convenience. Whether you’re a lover of shawarma wraps, cheesy melts, or sandwiches packed with veggies, this dish is a perfect combination of all. You’ll appreciate the ease of preparation while indulging in the delicious blend of flavors.
Check out this Caesar dressing recipe to pair with your sandwich.
Ingredients for Sheet Pan Chicken Shawarma Havarti Sandwich
For the Chicken:
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breasts or thighs, sliced
- 6 cloves garlic, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon turmeric
- Chili flakes (to taste)
- Salt (to taste)
For the Sandwiches:
- 4 pieces naan
- 1/2 cup Caesar dressing, mayo, or garlic tahini
- 6 slices Havarti cheese
- 6 slices gouda cheese
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup dill pickles/pepperoncini, sliced (or both)
- 1/2 cup pickled red onions (optional)
- 2 cups fresh sprouts/microgreens
Optional Substitutions:
- Use dairy-free cheese for lactose intolerant diners.
- Substitute turkey for chicken to keep the recipe leaner.
- For gluten-free options, swap naan for gluten-free wraps or pita.
How to Make Sheet Pan Chicken Shawarma Havarti Sandwich – Step by Step
Step 1: Marinate the Chicken
In a large bowl, combine Greek yogurt, olive oil, chopped garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, and salt. Toss the sliced chicken in the marinade, making sure each piece is well-coated. Allow the chicken to marinate for 15 minutes.
Step 2: Bake the Chicken
Preheat your oven to 425°F (220°C). Arrange the marinated chicken slices on a baking sheet in a single layer. Bake for 20 minutes, or until fully cooked. For added flavor, broil the chicken for an additional 1-2 minutes to achieve a charred, smoky effect on the edges.
Step 3: Assemble the Sandwiches
Lay each naan flat on a clean baking sheet. Spread Caesar dressing or garlic tahini on one side of each naan. Next, layer sun-dried tomatoes, sliced pickles, and pepperoncini. Add slices of Havarti and gouda cheese over the veggies. Top with the freshly baked shawarma chicken.
Step 4: Melt the Cheese
Cover the sandwiches with foil and bake them for 15 minutes or until the cheese has melted. Once melted, remove the foil and top the sandwiches with fresh sprouts and pickled onions.
Step 5: Toast and Serve
Fold the naan over the sandwich filling and gently press down. Rub the top of each naan with olive oil and sprinkle sesame seeds over the surface. Return to the oven for an additional 5 minutes to lightly toast. Slice and serve warm with extra dressing.
Enjoy your Sheet Pan Chicken Shawarma Havarti Sandwich!
Helpful Tips for Sheet Pan Chicken Shawarma Havarti Sandwich
- Marinate the chicken for at least 15 minutes to fully absorb the flavors. If you have time, allow the chicken to sit longer—up to 24 hours in the fridge.
- When broiling the chicken, watch closely as it can burn quickly. A light char on the edges adds depth but avoid overcooking.
- If you prefer crispier naan, you can toast it in a pan before assembling the sandwich.
Cooking Tips for the Best Sheet Pan Chicken Shawarma Havarti Sandwich
- Use fresh garlic and shallots for the marinade. This significantly enhances the flavor of the chicken.
- Try toasting the naan directly on a grill for added smokiness.
- Opt for Havarti or gouda for their creamy meltability, but Swiss or provolone cheese can also work well for different textures.
Serving Suggestions for Sheet Pan Chicken Shawarma Havarti Sandwich
This sandwich pairs beautifully with a light side salad, roasted vegetables, or sweet potato fries. A refreshing lemonade or a cold iced tea can complement the rich flavors of the shawarma and melted cheese. You could also serve this sandwich with a garlic tahini dipping sauce for an extra burst of flavor.
Nutritional Information for Sheet Pan Chicken Shawarma Havarti Sandwich (Per Serving)
- Calories: 714 kcal
- Total Fat: 38g
- Saturated Fat: 14g
- Cholesterol: 125mg
- Sodium: 1200mg
- Total Carbohydrates: 56g
- Fiber: 4g
- Sugar: 9g
- Protein: 39g
Storage and Leftovers for Sheet Pan Chicken Shawarma Havarti Sandwich
If you have leftovers, store the chicken and naan separately to maintain freshness. The chicken can be refrigerated in an airtight container for up to 4 days. To reheat, warm the chicken in the oven at 350°F (175°C) until heated through, and re-toast the naan for a few minutes. Avoid microwaving to keep the naan crisp.
Frequently Asked Questions (FAQs) for Sheet Pan Chicken Shawarma Havarti Sandwich
1. Can I make this sandwich ahead of time?
Yes! You can marinate the chicken and bake it ahead of time. Assemble the sandwiches just before serving to keep the naan fresh and avoid sogginess.
2. What other cheeses can I use?
Feel free to experiment with cheeses like cheddar, mozzarella, or Swiss for different flavor profiles.
3. Can I use pita bread instead of naan?
Absolutely! Pita bread works well in this recipe and can give a slightly lighter texture compared to naan.
4. How can I make this recipe vegan?
To make it vegan, substitute the chicken with marinated tofu or chickpeas and use vegan cheese options.
Related Recipes for Shawarma Lovers
Conclusion
Thank you for joining us on this culinary adventure! The Sheet Pan Chicken Shawarma Havarti Sandwich is a flavorful, easy-to-make meal that’s sure to become a staple in your home. Whether you’re hosting friends or just treating yourself, this dish is packed with bold spices, melty cheese, and fresh vegetables for the perfect bite. Don’t forget to try this recipe and let us know your thoughts in the comments. Enjoy!
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Sheet Pan Chicken Shawarma Havarti Sandwich Recipe
Description
Welcome to a delicious journey where bold Middle Eastern flavors meet cheesy, savory perfection! This Sheet Pan Chicken Shawarma Havarti Sandwich is a delightful fusion of flavors, featuring juicy chicken, creamy Havarti cheese, and fresh sprouts wrapped in warm naan. If you’re a fan of shawarma and mouthwatering sandwiches, this recipe is sure to become a new favorite. With a quick prep time and even quicker cleanup, it’s a must-try for anyone who loves bold flavors in a simple, easy-to-make dish.
Ingredients
For the Chicken:
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breasts or thighs, sliced
- 6 cloves garlic, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon turmeric
- Chili flakes (to taste)
- Salt (to taste)
For the Sandwiches:
- 4 pieces naan
- 1/2 cup Caesar dressing, mayo, or garlic tahini
- 6 slices Havarti cheese
- 6 slices gouda cheese
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup dill pickles/pepperoncini, sliced (or both)
- 1/2 cup pickled red onions (optional)
- 2 cups fresh sprouts/microgreens
Optional Substitutions:
- Use dairy-free cheese for lactose intolerant diners.
- Substitute turkey for chicken to keep the recipe leaner.
- For gluten-free options, swap naan for gluten-free wraps or pita.
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine Greek yogurt, olive oil, chopped garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, and salt. Toss the sliced chicken in the marinade, making sure each piece is well-coated. Allow the chicken to marinate for 15 minutes.
Step 2: Bake the Chicken
Preheat your oven to 425°F (220°C). Arrange the marinated chicken slices on a baking sheet in a single layer. Bake for 20 minutes, or until fully cooked. For added flavor, broil the chicken for an additional 1-2 minutes to achieve a charred, smoky effect on the edges.
Step 3: Assemble the Sandwiches
Lay each naan flat on a clean baking sheet. Spread Caesar dressing or garlic tahini on one side of each naan. Next, layer sun-dried tomatoes, sliced pickles, and pepperoncini. Add slices of Havarti and gouda cheese over the veggies. Top with the freshly baked shawarma chicken.
Step 4: Melt the Cheese
Cover the sandwiches with foil and bake them for 15 minutes or until the cheese has melted. Once melted, remove the foil and top the sandwiches with fresh sprouts and pickled onions.
Step 5: Toast and Serve
Fold the naan over the sandwich filling and gently press down. Rub the top of each naan with olive oil and sprinkle sesame seeds over the surface. Return to the oven for an additional 5 minutes to lightly toast. Slice and serve warm with extra dressing.
Enjoy your Sheet Pan Chicken Shawarma Havarti Sandwich!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marinate the chicken for at least 15 minutes to fully absorb the flavors. If you have time, allow the chicken to sit longer—up to 24 hours in the fridge.
- When broiling the chicken, watch closely as it can burn quickly. A light char on the edges adds depth but avoid overcooking.
- If you prefer crispier naan, you can toast it in a pan before assembling the sandwich.
