Sheet Pan Chicken Shawarma Havarti Sandwich.

Sheet Pan Chicken Shawarma Havarti Sandwich. Soft naan sandwiched with homemade garlicky green tahini dressing (or use your favorite Caesar dressing), Havarti and gouda cheese, roasted chicken shawarma, sun-dried tomatoes, and sprouts. This sandwich is baked until toasted and melty and then topped with even more dressing. It’s every bit as DELICIOUS as it sounds!

Lately, I’ve been feeling the need to switch things up. I haven’t been excited about any recipes I’ve been making, so I haven’t shared them. I desperately wanted to create a recipe I would be so excited to share. Enter one of my new favorite recipes..

There were many ideas that I went back and forth with before finally landing on this fun sandwich/melt situation. I shared the idea with Creighton (my older brother), who I oddly find very helpful in the recipe department these days. He immediately said, “Oh, make that”.

With both of us excited, I knew the sandwich had potential. And finally, I was excited to cook again! Just a reminder to switch things up every now and then when you’re lacking motivation. Something different can be so fun! And in today’s case, yummy!

Ingredients

• Full-fat plain Greek yogurt 
• Extra virgin olive oil 
• Chicken breasts or thighs 
• Garlic
• Shallots 
• Smoked paprika 
• Dried oregano 
• Turmeric 
• Chili flakes 

Sandwiches 

• Naan 
• Caesar dressing 
• Havarti cheese 
• Gouda cheese 
• Sun-dried tomatoes 
• Sliced dill pickles 
• Pickled red onions 
• Fresh sprouts 
• Add peppers if interested!

Kitchen Supplies

• Medium mixing bowl 
• Baking sheet 
• Foil 

Shawarma is a Middle Eastern popular street food made with roasted meat. Originally lamb was used, but it’s now often made with chicken, beef, or pork. The meat is seasoned well with an array of spices. It’s usually served inside a pita with lots of sauces or on a plate with hummus.

It seems to me that no one shawarma recipe is the same as another. Everyone uses a spice blend specific to them. I go for maximum flavor with my spice mix. While these sandwiches are not traditional, I’m hoping everyone will agree that they’re delicious!

Here are the details

Step 1: make the chicken

For the chicken, I use thin-cut pieces of chicken breasts or thighs tossed with Greek yogurt, olive oil, garlic, shallots, smoked paprika, dried oregano, turmeric, chili flakes, and salt.

Toss everything in a bowl. If time allows, let the chicken sit and marinate for 15 minutes while you prep the remaining ingredients.

When you’re ready, roast the chicken on a sheet pan until it’s crispy, about 20 minutes.

Step 2: the spicy garlicky green tahini

This is extra, meaning you can choose not to make the tahini and instead use a store-bought sauce. If you’re in a crunch for time/ingredients, it’s no big deal. But if you want the best-tasting sandwich, make this tahini dressing.

You’ll need tahini, lemon juice, jalapeños, garlic, herbs, honey, and salt. For the herbs, I like to use a mix of fresh parsley, basil, and dill. You could also use cilantro in place of the basil. Use your favorite mix.

When you have all the ingredients together, blend them until you have a creamy dressing. Add water as needed to thin the dressing. And don’t forget to add salt to taste; you’ll need a little of that, too!

If you choose to skip making the dressing. Use a good store-bought Caesar dressing or even just a garlic mayo (you could mix it with basil pesto, too).

Step 3: make the sandwich

Now that the chicken and dressing are ready to go, make the sandwich. For the bread, I use my homemade naan. It’s so perfect and delicious. If you don’t have naan, use a loaf of ciabatta, that will be great too!

Layer the naan with dressing, cheese, sun-dried tomatoes, and pickles. Then add the chicken. Bake the sandwich for 15 minutes or so, until the cheese is melted.

Once the cheese is melted, pull the pan out of the oven. Add plenty of sprouts and then the dressing. Finish by folding the top half of the naan over the sprouts. Brush the top of the naan with olive oil and add a sprinkle of sesame seeds, yum!

Then back into the oven they go. I like to bake it for 5-10 minutes more to get the sandwich nice and toasty.

Step 4: enjoy the yummiest sandwich

Pull the sandwich out of the oven, then simply slice and serve. The sandwich is best when the cheese is warm and melty. Enjoy with homemade sweet potato fries or maybe a salad. We love the fries!

I love all the colors, the flavors, and the ingredients hidden within this layered chicken cheese sandwich!! It’s fun! New favorite recipe? I think so! This is a colorful sandwich with minimum fuss and a flat-out good taste as a result.

Looking for other dinner recipes? Here are a few ideas:

Skillet White Pesto Marry Me Chicken and Orzo

Crockpot Spicy Queso Beef Chili

Party Size Italian Melt

Havarti Avocado Sandwich with Spicy Mayo

Lemony Pesto Chicken Noodle Soup

Sun-dried Tomato Pesto Turkey Sandwich

Lastly, if you make this Sheet Pan Chicken Shawarma Havarti Sandwich, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

the saturday sandwich we should all make 😉 #sheetpan #chicken #shawarma #havarti #sandwich #halfbakedharvest #foodtok #springrecipes

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