Description
Welcome to a delicious journey where bold Middle Eastern flavors meet cheesy, savory perfection! ThisSheet Pan Chicken Shawarma Havarti Sandwichis 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
- 1/3 cupfull-fat plain Greek yogurt
- 1/4 cupextra virgin olive oil
- 1 1/2pounds chicken breasts or thighs, sliced
- 6cloves garlic, chopped
- 2shallots, chopped
- 1 tablespoonsmoked paprika
- 2 teaspoonsdried oregano
- 1/2 teaspoonturmeric
- Chili flakes (to taste)
- Salt (to taste)
- 4pieces naan
- 1/2 cupCaesar dressing, mayo, or garlic tahini
- 6slices Havarti cheese
- 6slices gouda cheese
- 1/2 cupsun-dried tomatoes, sliced
- 1/2 cupdill pickles/pepperoncini, sliced (or both)
- 1/2 cuppickled red onions (optional)
- 2 cupsfresh sprouts/microgreens
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Marinate the chickenfor 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.