Sheet Pan Chicken Shawarma Havarti Sandwich.

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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!

Sheet Pan Chicken Shawarma Havarti Sandwich |

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!

Sheet Pan Chicken Shawarma Havarti Sandwich |

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!

Sheet Pan Chicken Shawarma Havarti Sandwich |

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.

Sheet Pan Chicken Shawarma Havarti Sandwich |

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.

Sheet Pan Chicken Shawarma Havarti Sandwich |

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).

Sheet Pan Chicken Shawarma Havarti Sandwich | halfbakedharvest.comSheet Pan Chicken Shawarma Havarti Sandwich |

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.

Sheet Pan Chicken Shawarma Havarti Sandwich | halfbakedharvest.comSheet Pan Chicken Shawarma Havarti Sandwich |

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!

Sheet Pan Chicken Shawarma Havarti Sandwich | halfbakedharvest.comSheet Pan Chicken Shawarma Havarti Sandwich |

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!

Sheet Pan Chicken Shawarma Havarti Sandwich

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings: 6

Calories Per Serving: 714 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

  • 1. To make the chicken. Combine all ingredients in a bowl. Season with salt and toss well. Let sit for 15 minutes if time allows. 2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 20 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.3. To make the sandwich. Lay each piece of naan flat on a baking sheet. Spread the dressing/tahini to one side of the naan. Now add the sun-dried tomatoes, pickles, and sliced pepperoncini. Layer the cheese and chicken on top. Repeat with the remaining naan. Cover with foil. Bake for 15 minutes, until the cheese is melted.4. Remove from the oven. Arrange the sprouts and onions (if using) over the chicken. Drizzle with additional dressing/tahini. Fold the top half of the naan over the greens and gently push down. Rub with oil, then sprinkle with sesame seeds. Bake another 5 minutes until toasted.5. Remove from the oven. Slice and enjoy while warm with lots of extra dressing. YUMMMMMY!

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.

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