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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.
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!
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. While these sandwiches are not traditional, I’m hoping everyone will agree that they’re delicious!
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!
Looking for other dinner recipes? Here are a few ideas:
Skillet White Pesto Marry Me Chicken and Orzo
Crockpot Spicy Queso Beef Chili
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
What would you pair with dish as a side?
Hi Kathryn,
I would do homemade fries or a salad! Let me know if you give this recipe a try, I hope you love it! xx
quick Question. I intend to do your nann recipe. Are they cooked first before filling?
Hi Anna,
Yes, you will want to cook the naan first:) Please let me know if you have any other questions! xT
Amazing!!!!
Thanks so much Nancy!
Soooo good! The whole family loved it. Thanks for sharing your talent with us.
Hey Denise,
Love to hear this! Thanks a lot for trying this recipe and your comment:) Happy Sunday! Xx
Made this tonight including the spicy garlic green tahini – Really good!
Hi Laura,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for trying it and your comment! Happy Friday:)
Made this with store bought naan and it was amazing — great flavours, as always, and pretty easy to prepare. I didn’t have gouda or herbs for the sauce and it still turned out great. Will definitely be making this again!
Hi Courtney,
Amazing!! Thanks so much for making this recipe, so glad to hear it turned out well for you! Thanks for your comment! xx
I made this last night and it was delicious. I put way too many herbs into the sauce, like way too many, and it came out so delicious. I had my friend who was over taste it and he was like, dang. Thanks for this and all you do!
Hey Nicole,
Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT
Do you have measurements for the tahini dressing?
Hi there,
I sure do!! It’s listed above in the recipe notes section:)
Spicy Garlic Green Tahini: in a blender combine 1/2 cup tahini, 2 tablespoons lemon juice, 1 teaspoon honey, 1-2 cloves grated garlic, 1 jalapeño (seeded, if desired) 1/2 cup mixed fresh herbs: parsley, dill, basil/cilantro and 1 teaspoon salt. Add 1/4 cup water. Blend until smooth, adding water and salt as needed.
Please let me know if you have any other questions! xT
Made this tonight. So delicious! Love your recipes
Hi Charna,
Happy Friday!! So glad to hear that this dish turned out well for you, thanks so much for making it and your comment! xT
Made this tonight and it was absolutely delicious. I made it as you suggested with your naan and all the fixins. The flavors were perfect together. Really scrumptious!
Hi Lexi,
So glad to hear this recipe turned out well for you, thanks a lot for making it! Xx
I think a pita would be the best choice compared to naan or ciabatta
Pita would be yummy too:)
Sounds (and looks!) delicious! Can’t wait to give this a try!
Thanks so much Tracy!!
Same question, sun-dried tomatoes in oil or dry? looks delicious!
Hi Cheryl,
I used sun-dried tomatoes packed in oil:) Please let me know if you have any other questions, I hope you love this recipe! xT
CAESAR dressing with shawarma??? Ma’am.
Do you use sun dried tomatoes packed in oil?
Hi Fran,
Yes, I sure do! Let me know if you have any other questions:) xT