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

Scale

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!

Notes

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.