Name: Sheet Pan Chicken Shawarma Havarti Sandwich
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Ingredients: 1 ½ lbs chicken thighs or breasts, thinly sliced; ⅓ cup full-fat Greek yogurt; ¼ cup olive oil; 6 garlic cloves, finely chopped; 2 shallots, chopped; 1 tbsp smoked paprika; 2 tsp dried oregano; ½ tsp turmeric; ¼ tsp chili flakes (adjust to taste); ¾ tsp salt; 4 naan breads (or pita/flatbread); ½ cup Caesar dressing, mayo, or garlic tahini sauce; 6 slices Havarti cheese; 6 slices Gouda cheese; ½ cup oil-packed sun-dried tomatoes, sliced and blotted; ½ cup dill pickles or pepperoncini; ½ cup pickled red onions (optional but recommended); 2 cups fresh sprouts or microgreens

Sheet Pan Chicken Shawarma Havarti Sandwich: Your New Obsession Awaits!

Hey kitchen comrades! Harper here, wooden spoon in hand and the scent of toasted spices already tickling my nose. Picture this: golden naan hugging spiced chicken that’s been dancing under the broiler, oozy Havarti and Gouda forming a creamy blanket, and those zippy pickled onions cutting through it all like confetti. That’s the magic of this Sheet Pan Chicken Shawarma Havarti Sandwich—a flavor tornado that’ll make your taste buds throw a fiesta. 🌯✨

Remember that scene in Ratatouille where the critic gets transported back to childhood? This sandwich is my version of that. It’s not just dinner; it’s a golden ticket to cozy chaos. Perfect for when you’re juggling homework, work calls, or just a serious craving. The sheet pan does 90% of the work (bless its heart), leaving you free to shimmy around the kitchen. Ready to turn “meh” into “MORE!”? Let’s dive in.

The Midnight Snack That Started It All

Flashback to my college days: 2 a.m., post-study session, and my roommate Maya and I raiding our sad fridge. All we had was leftover rotisserie chicken, sad pickles, and tortillas. Desperate times! We tossed the chicken with whatever spices we could grab (paprika, garlic powder, questionable oregano), shoved it in the toaster oven with cheese, and… *cue angelic choir*. It was messy, glorious, and tasted like victory.

Years later, that scrappy snack evolved into this beauty. I swapped tortillas for chewy naan, added tangy yogurt marinade (bye-bye, dry chicken!), and threw in sun-dried tomatoes for that sweet punch. The first time I tested it? My husband did a literal happy dance, cheese string dangling from his chin. Now it’s our Friday night ritual—with extra pickled onions, always. Some mistakes lead to magic, friends. ✨

Gather Your Flavor Arsenal

For the Chicken (The Flavor Bomb):

1/3 cup full-fat Greek yogurt – Our tenderizing hero! Fat-free will weep in sadness. Swap with coconut yogurt for dairy-free.
1/4 cup extra virgin olive oil – Liquid gold for crispy edges. Avocado oil works too.
1½ lbs chicken breasts or thighs – Thighs = juicier (my fave!), breasts = leaner. Slice against the grain!
6 garlic cloves, chopped – No wimpy powder here. Smash ’em with your knife—cathartic AND flavorful.
2 shallots, chopped – Onion’s fancy cousin. Red onion works in a pinch.
1 tbsp smoked paprika – The shawarma soul. Regular paprika tastes like dust—don’t do it!
2 tsp dried oregano – Rub it between your palms first. Wakes up the oils!
½ tsp turmeric – Golden glow + anti-inflammatory bonus. Your spice drawer’s sunshine.
Chili flakes & salt – Flake it like you mean it! Start with ¼ tsp, crank up later.

For the Sandwiches (The Party Builders):

4 pieces naan – Store-bought is FINE. Pita or flatbread in a pinch.
½ cup Caesar, mayo, or garlic tahini – Caesar = creamy punch, tahini = nutty twist. Thin with lemon juice if too thick!
6 slices Havarti + 6 slices Gouda – Havarti’s buttery melt + Gouda’s smokiness = CHEESE NIRVANA. Provolone or mozzarella work too.
½ cup sun-dried tomatoes (oil-packed!) – Chewy, sweet, and essential. Blot excess oil or your sandwich weeps.
½ cup dill pickles or pepperoncini – Pickles for tang, pepperoncini for heat. My secret? Use both!
½ cup pickled red onions (optional but LIFE) – My 5-min quick-pickle hack!
2 cups fresh sprouts or microgreens – Crunchy confetti! Arugula or spinach if sprouts scare you.

Let’s Build Your Flavor Masterpiece

Step 1: Marinate Like a Boss
In a bowl, mix yogurt, olive oil, garlic, shallots, paprika, oregano, turmeric, chili flakes, and salt. Add chicken and toss like you’re flipping pancakes—get every nook coated! Let it chill 15 mins (or overnight for deeper vibes). Chef’s Whisper: No time? Skip the rest—just marinate while preheating!

Step 2: Sheet Pan Magic
Preheat oven to 425°F (220°C). Spread chicken on a sheet pan—DON’T crowd it! Crowding = steamed chicken (sad trombone). Bake 20 mins. Then? BROIL 1-2 mins for crispy, blackened edges (the good kind!). Chef’s Whisper: Sheet pan liners = easy cleanup. You’re welcome.

Step 3: Sandwich Symphony
Lay naan on a clean sheet pan. Spread dressing thickly—edge to edge! Layer sun-dried tomatoes, pickles, Havarti, Gouda, and that glorious chicken. Chef’s Whisper: Cheese UNDER chicken? Absolutely. It glues everything together!

Step 4: Melt, Crunch, Devour
Cover with foil, bake 15 mins until cheese is oozy. Uncover, pile high with sprouts and pickled onions. Fold naan over (like a cozy blanket!), bake another 5 mins until crispy. Slice diagonally—max cheese pull potential! 💥

Plate It Like a Pro (Minimal Effort, Max Drama)

Slide these bad boys onto a rustic board—lettuce leaves underneath for color. Serve with extra pickled onions and a lemon wedge for squeezing. Pair with crispy sweet potato fries or a simple cucumber salad. Hands-only eating encouraged! Napkins mandatory. 😉

Shake It Up! 5 Tasty Twists

Meat Swap: Lamb strips or chickpeas (toss in oil + spices) for chicken.
Low-Carb: Swap naan for butter lettuce cups—deconstructed bliss!
Mediterranean: Add feta crumbles + kalamata olives before folding.
Spicy Lovers: Swirl sriracha into dressing + extra chili flakes.
Breakfast Edition: Top with fried egg + hot sauce. Brunch hero!

Harper’s Kitchen Confessions

This recipe? It’s my kitchen sink. I’ve added roasted bell peppers, spinach, even pineapple (controversial but delicious!). The first time I made it, I FORGOT THE CHEESE. Tragedy! Now I keep backups in the freezer. Pro tip: Double the chicken marinade and freeze half—future you will send love notes. Also? Leftover filling makes killer nachos. 🎉

Fun story: My niece calls this “Unicorn Food” because of the colorful layers. She’s not wrong! The beauty? Embrace the mess. Cheese on your cheek = flavor badge of honor.

Your Burning Questions, Answered!

Q: Can I prep this ahead?
A: YES! Marinate chicken overnight (flavor boost!). Assemble sandwiches (without sprouts/onions) up to 4 hours ahead. Bake when ready!

Q: Why is my chicken dry?
A: Two culprits: Overcooking or using breasts. Thighs stay juicier! Pull chicken at 165°F (74°C)—it cooks more in the sandwich phase.

Q: Naan alternatives?
A: Pita, tortillas, or ciabatta rolls! For gluten-free, use GF wraps or portobello caps.

Q: Can I air fry?
A: Absolutely! Air fry chicken at 400°F (200°C) for 12-15 mins (shake basket!). Assemble sandwiches and air fry 5 mins at 370°F (188°C).

Sheet Pan Chicken Shawarma Havarti Sandwich

Author: Harper Callahan
Total Time: 1 hour 10 minutes (with marinating)

Print Recipe

Description

Golden naan meets spiced chicken and melty cheese—this sheet pan wonder brings Middle Eastern flair to your cozy kitchen table.

Ingredients

Scale

For the Chicken Shawarma:

1 ½ lbs chicken thighs or breasts, thinly sliced
⅓ cup full-fat Greek yogurt
¼ cup olive oil
6 garlic cloves, finely chopped
2 shallots, chopped
1 tbsp smoked paprika
2 tsp dried oregano
½ tsp turmeric
¼ tsp chili flakes (adjust to taste)
¾ tsp salt

For the Sandwiches:

4 naan breads (or pita/flatbread)
½ cup Caesar dressing, mayo, or garlic tahini sauce
6 slices Havarti cheese
6 slices Gouda cheese
½ cup oil-packed sun-dried tomatoes, sliced and blotted
½ cup dill pickles or pepperoncini
½ cup pickled red onions (optional but recommended)
2 cups fresh sprouts or microgreens

Instructions

1. Marinate the Chicken

In a large bowl, combine yogurt, olive oil, garlic, shallots, and spices. Add chicken and coat well. Let marinate for at least 15 minutes (or refrigerate overnight for max flavor).

2. Roast the Chicken

Preheat oven to 425°F (220°C). Spread marinated chicken evenly on a parchment-lined sheet pan.
Bake for 20 minutes, then broil on high for 1–2 minutes to caramelize the edges.

3. Assemble the Sandwiches

Lay naan on another sheet pan. Spread sauce of choice generously on each.
Layer sun-dried tomatoes, pickles, Havarti, Gouda, and roasted chicken. Add cheese first—under the chicken—for ultimate melt and structure.

4. Bake to Melt

Cover sandwiches with foil and bake at 375°F (190°C) for 15 minutes.
Remove foil, top with sprouts and pickled onions, fold the naan gently in half, and return to oven for 5 more minutes until crisp.

5. Serve It Up

Slice in half diagonally. Serve hot with sweet potato fries, cucumber salad, or just a napkin and a dream.

Notes

Don’t skip the broil: That crispy edge = shawarma street food magic.
Line your pan: Makes cleanup a breeze.
Use chicken thighs: Juicier and more forgiving than breasts.
Make ahead: Assemble up to 4 hours ahead and bake just before eating.
Batch it: Double the chicken and freeze half for your next sandwich night or shawarma bowls.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 620 per sandwich
Sugar: 6g
Fat: 34g
Carbohydrates: 36g
Fiber: 3g
Protein: 42g

Nutritional Breakdown (Per Serving)