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Sheet Pan Chicken Shawarma Havarti Sandwich Recipe

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4 from 3 reviews

This Sheet Pan Chicken Shawarma Havarti Sandwich recipe offers a flavorful Middle Eastern-inspired dish featuring marinated chicken baked to perfection, layered with creamy Havarti and Gouda cheeses, sun-dried tomatoes, pickles, and fresh sprouts on warm naan bread. It combines quick oven cooking methods to create a delicious, easy-to-prepare, and hearty sandwich perfect for lunch or dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 sandwiches

Ingredients

Marinade & 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

Sandwich Components

  • 4 pieces naan bread
  • 1/2 cup Caesar dressing, mayo, or garlic tahini (see notes)
  • 6 slices Havarti cheese
  • 6 slices Gouda cheese
  • 1/2 cup sun-dried tomatoes, sliced
  • 1/2 cup sliced dill pickles and pepperoncini (or both combined)
  • 1/2 cup pickled red onions (optional)
  • 2 cups fresh sprouts or microgreens
  • Olive oil, for rubbing
  • Sesame seeds, for sprinkling

Instructions

  1. Prepare the Chicken. In a large bowl, combine Greek yogurt, olive oil, garlic, shallots, smoked paprika, dried oregano, turmeric, chili flakes, and salt. Add the sliced chicken and toss thoroughly to coat. Let the mixture marinate for at least 15 minutes if time permits.
  2. Bake the Chicken. Preheat the oven to 425°F (220°C). Spread the marinated chicken evenly on a baking sheet. Bake for 20 minutes or until the chicken is fully cooked. Switch the oven setting to broil and broil the chicken for 1-2 minutes to achieve a charred edge.
  3. Assemble the Sandwiches. Lay each naan flat on a baking sheet. Spread your choice of Caesar dressing, mayo, or garlic tahini on one side of each naan. Layer with sun-dried tomatoes, pickles, and pepperoncini, followed by slices of Havarti and Gouda cheese and the baked chicken. Cover the assembled naan sandwiches with foil and bake for 15 minutes, until the cheese melts.
  4. Add Greens and Final Toasting. Remove the foil and top the sandwiches with fresh sprouts and pickled red onions if using. Drizzle extra dressing or tahini over the greens. Fold the top half of each naan over the filling gently, press down lightly, rub the tops with olive oil, and sprinkle with sesame seeds. Bake uncovered for an additional 5 minutes to toast the naan and finish the sandwich.
  5. Serve. Remove the sandwiches from the oven, slice if desired, and enjoy warm with extra dressing on the side for dipping.

Notes

  • You can substitute Caesar dressing or mayo with garlic tahini sauce for a nutty flavor; to make garlic tahini, mix tahini with garlic, lemon juice, water, and a pinch of salt until smooth.
  • Using a mix of chicken thighs and breasts offers juicier and more tender meat.
  • Pickled red onions are optional but add a tangy crunch that complements the richness of the cheese and chicken.
  • For a spicier kick, increase chili flakes or add a dash of hot sauce in the marinade.
  • Leftover sandwiches can be wrapped tightly and refrigerated for up to 2 days; reheat in the oven to maintain crispy naan.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Sandwich
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://avascooking.com/sheet-pan-chicken-shawarma-havarti-sandwich-recipe/