Sheet Pan Chicken Shawarma Havarti Sandwich Recipe
This Sheet Pan Chicken Shawarma Havarti Sandwich combines tender, flavorful chicken marinated in classic shawarma spices with creamy Havarti and Gouda cheeses, fresh sprouts, and tangy pickles all layered on warm naan bread. The chicken is roasted on a sheet pan until juicy and slightly charred, while the sandwich is assembled and baked to melt the cheese and toast the bread to perfection, resulting in a delicious and easy-to-make Middle Eastern-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken Marinade
- 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, mayonnaise, 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/or pepperoncini
- 1/2 cup pickled red onions (optional)
- 2 cups fresh sprouts or microgreens
- Olive oil, for rubbing
- Sesame seeds, for sprinkling
Instructions
- Marinate the Chicken: In a mixing bowl, combine the Greek yogurt, olive oil, garlic, shallots, smoked paprika, dried oregano, turmeric, chili flakes, and salt. Add the sliced chicken breasts or thighs and toss well to coat evenly. Let the chicken marinate for at least 15 minutes, or longer if time permits, to develop the flavors.
- Cook the Chicken: Preheat the oven to 425° F (220° C). Arrange the marinated chicken slices in a single layer on a rimmed baking sheet. Bake for 20 minutes or until the chicken is cooked through. Switch the oven to broil and broil the chicken for 1-2 minutes to achieve a slightly charred and crispy edge.
- Assemble the Sandwiches: Lay out each naan flat on a baking sheet. Spread your choice of Caesar dressing, mayo, or garlic tahini over one side of each naan piece. Layer the sun-dried tomatoes, pickles (dill and/or pepperoncini), then the slices of Havarti and Gouda cheese evenly over the dressing. Top with the cooked chicken and repeat the layers on the remaining naan pieces. Cover the baking sheet with foil.
- Melt the Cheese: Bake the assembled sandwiches covered for 15 minutes, or until the cheeses have melted thoroughly. After baking, remove the foil and arrange the fresh sprouts and pickled red onions on top of the chicken layers. Drizzle with a little more dressing or tahini for moisture and flavor.
- Toast the Sandwich: Fold the top half of the naan over the toppings, gently pressing down to compact the sandwich. Rub the top of each folded naan with olive oil and sprinkle with sesame seeds. Return the sandwiches to the oven and bake uncovered for an additional 5 minutes, or until the bread is toasted and golden.
- Serve: Remove the sandwiches from the oven, slice if desired, and serve warm with extra dressing or tahini on the side for dipping. Enjoy this flavorful and hearty shawarma-inspired sandwich!
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- The choice of dressing (Caesar, mayo, or garlic tahini) allows customization to suit your taste; garlic tahini adds a nice Middle Eastern touch.
- Pickled red onions are optional but add a bright acidity and color contrast.
- For an extra smoky flavor, consider adding a pinch of cumin to the marinade.
- You can substitute naan with pita or flatbread if preferred.
- This sandwich is best enjoyed fresh and warm to benefit from the melted cheese and toasted bread.
Keywords: Sheet pan chicken shawarma, chicken shawarma sandwich, Havarti cheese sandwich, Middle Eastern chicken sandwich, baked chicken sandwich
