Sheet Pan Chicken Shawarma Havarti Sandwich  Recipe

Chicken Shawarma Havarti Sheet Pan Sandwich. Homemade garlicky green tahini sauce (or your favourite Caesar dressing), Havarti and gouda cheese, roasted chicken shawarma, sun-dried tomatoes, and sprouts on soft naan. After toasting and melting, this sandwich is covered with additional dressing. It tastes just like it sounds!

Ingredient

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 SANDWICHES – 4 pieces naan – 1/2 cup Caesar dressing, mayo, or garlic tahini (see note for recipe) – 6 slices Havarti cheese – 6 slices gouda cheese – 1/2 cup sun-dried tomatoes, sliced – 1/2 cup sliced dill pickles/pepperoncini (I use both) – 1/2 cup pickled red onions (optional) – 2 cups fresh sprouts/microgreen

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1

Make chicken. Mix everything in a basin. Salt and toss well. Let sit 15 minutes if time allows. 

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Instruction

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2

Heat the oven to 425°F. Place chicken on baking sheet. Bake 20 minutes till done. Set oven to broil. Chicken edges should brown after 1-2 minutes of broiling. 

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3

Make the sandwich. Place each naan flat on a baking sheet. Spread dressing/tahini on one side of naan. Add sun-dried tomatoes, pickles, and pepperoncini slices.  

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4

Put cheese and chicken on top. Repeat with remaining naan. Protect with foil. Bake 15 minutes to melt cheese.  

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5

Remove from oven. If using, cover chicken with sprouts and onions. Add dressing/tahini. Fold the top half of the naan over the greens and press down. 

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6

After oiling, sprinkle sesame seeds. Continue baking for 5 minutes to toast. Remove from oven. Slice and eat warm with lots of dressing. YUMMMMMY! 

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also see

also see

Homemade Potato Chips Recipe- Easiest Recipe Ever