If you love bold flavors with a touch of comfort, this Sheet Pan Chicken Shawarma Havarti Sandwich is perfect for you. The spiced, juicy chicken is roasted to perfection and paired with creamy Havarti and gouda cheeses, all wrapped in soft naan bread. To make it even better, a garlicky green tahini dressing, sun-dried tomatoes, and fresh sprouts add layers of flavor and freshness. Since everything comes together on a sheet pan, this meal is easy to prepare and clean up. Whether you’re making a quick weeknight dinner or an impressive lunch, this sandwich Chicken Shawarma Havarti Sandwich will satisfy your cravings.

Why You Will Love Making This Recipe

There are plenty of reasons to fall in love with this sandwich. First, the sheet pan method makes the cooking process simple while enhancing the chicken’s flavor. Additionally, the creamy and tangy toppings create a delightful balance of textures and tastes. Since the ingredients are flexible, you can easily adapt this recipe to your personal preferences. Furthermore, this dish offers a unique twist on classic shawarma by incorporating melted cheese, making it even more indulgent. Finally, it’s a great option for meal prepping, as you can roast the chicken ahead of time and assemble the sandwiches when needed.

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Ingredients for Chicken Shawarma Havarti Sandwich

For the Chicken Shawarma:

1½ pounds boneless, skinless chicken breasts or thighs
½ cup full-fat plain Greek yogurt

2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 shallot, finely chopped

1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground turmeric

½ teaspoon red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste

For the Sandwiches:

4 pieces of naan bread
½ cup Caesar dressing or homemade garlicky green tahini dressing
4 slices Havarti cheese

4 slices gouda cheese
½ cup sun-dried tomatoes, drained and chopped
Sliced dill pickles

Pickled red onions
Fresh sprouts

Equipment Used

Medium mixing bowl

Baking sheet
Aluminum foil
Knife and cutting board

Measuring cups and spoons

Directions & Instructions

Prepare the Chicken Shawarma Marinade: First, in a medium mixing bowl, combine the Greek yogurt, olive oil, minced garlic, chopped shallot, smoked paprika, dried oregano, ground turmeric, red pepper flakes, salt, and black pepper. Mix everything together until well combined.
Marinate the Chicken: Next, add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, marinate for up to 2 hours.

Roast the Chicken: Meanwhile, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. Arrange the marinated chicken on the baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once done, let the chicken rest for 5 minutes before slicing.
Assemble the Sandwiches: Lay the naan bread on a flat surface. Then, spread a generous layer of Caesar dressing or garlicky green tahini dressing over each piece. Place a slice of Havarti cheese and a slice of gouda cheese on one half of each naan. After that, top with sliced chicken, chopped sun-dried tomatoes, sliced dill pickles, pickled red onions, and fresh sprouts. Fold the naan over the fillings to create a sandwich.
Bake the Sandwiches: Lastly, place the sandwiches back on the baking sheet. Bake in the oven at 425°F (220°C) for 5-7 minutes, or until the cheese melts and the naan is slightly crispy. Remove from the oven and let cool slightly before serving.

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Nutritional Information

Calories: Approximately 650 per sandwich
Protein: 45g

Carbohydrates: 50g
Fat: 30g
Fiber: 4g

Sugar: 8g
Sodium: 1500mg

Prep Time and Cook Time

Preparation Time: 15 minutes

Marinating Time: 30 minutes to 2 hours
Cooking Time: 30 minutes
Total Time: Approximately 1 hour

Variations

Vegetarian Option: Swap the chicken for roasted cauliflower or chickpeas.
Cheese Alternatives: Try mozzarella, provolone, or feta for a different flavor.
Bread Choices: Use pita, ciabatta, or a baguette instead of naan.

Spicy Version: Add more red pepper flakes or drizzle harissa on top.
Sauce Alternatives: Use tzatziki, hummus, or garlic aioli instead of tahini dressing.

Frequently Asked Questions

Can I make this sandwich ahead of time? Yes! You can marinate the chicken up to 24 hours in advance and roast it when needed. Additionally, assembled sandwiches can be wrapped in foil and reheated.

What can I serve with this sandwich? This pairs well with crispy fries, Greek salad, or roasted vegetables.
Can I use store-bought shawarma seasoning? Absolutely! If you’re short on time, a premade shawarma spice blend works well.
How do I store leftovers? Keep leftover roasted chicken in an airtight container in the fridge for up to 3 days. Reheat before assembling sandwiches.

Pro Tips by Elisa

Let the chicken rest before slicing to keep it juicy.
Toast the naan lightly before assembling for extra texture.
Drizzle extra dressing inside the sandwich for more flavor.

Slice against the grain when cutting the chicken for tenderness.
Use a panini press for a crispy, melted finish.

Serving Suggestions

With a side salad: A cucumber-tomato salad complements the flavors.

As a wrap: Roll it up in a tortilla for a quick meal.
With sweet potato fries: The sweetness balances the spices.
With a yogurt dip: A garlic yogurt sauce enhances the meal.

Sheet Pan Chicken Shawarma Havarti Sandwich

Elisa

Discover a delicious Sheet Pan Chicken Shawarma Havarti Sandwich recipe with flavorful spices, creamy cheeses, and fresh toppings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course bread, dinner

Cuisine American

Calories 650 kcal

Equipment

Medium mixing bowl
Baking sheet
Aluminum foil

Knife and cutting board
Measuring cups and spoons

Ingredients

For the Chicken Shawarma:

1½ pounds boneless skinless chicken breasts or thighs
½ cup full-fat plain Greek yogurt
2 tablespoons extra virgin olive oil

4 cloves garlic minced
1 shallot finely chopped
1 teaspoon smoked paprika

1 teaspoon dried oregano
½ teaspoon ground turmeric
½ teaspoon red pepper flakes adjust to taste

Salt and freshly ground black pepper to taste
For the Sandwiches:
4 pieces of naan bread

½ cup Caesar dressing or homemade garlicky green tahini dressing
4 slices Havarti cheese
4 slices gouda cheese

½ cup sun-dried tomatoes drained and chopped
Sliced dill pickles
Pickled red onions

Fresh sprouts

Instructions

Prepare the Chicken Shawarma Marinade: First, in a medium mixing bowl, combine the Greek yogurt, olive oil, minced garlic, chopped shallot, smoked paprika, dried oregano, ground turmeric, red pepper flakes, salt, and black pepper. Mix everything together until well combined.
Marinate the Chicken: Next, add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, marinate for up to 2 hours.

Roast the Chicken: Meanwhile, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. Arrange the marinated chicken on the baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once done, let the chicken rest for 5 minutes before slicing.
Assemble the Sandwiches: Lay the naan bread on a flat surface. Then, spread a generous layer of Caesar dressing or garlicky green tahini dressing over each piece. Place a slice of Havarti cheese and a slice of gouda cheese on one half of each naan. After that, top with sliced chicken, chopped sun-dried tomatoes, sliced dill pickles, pickled red onions, and fresh sprouts. Fold the naan over the fillings to create a sandwich.
Bake the Sandwiches: Lastly, place the sandwiches back on the baking sheet. Bake in the oven at 425°F (220°C) for 5-7 minutes, or until the cheese melts and the naan is slightly crispy. Remove from the oven and let cool slightly before serving.

Notes

Let the chicken rest before slicing to keep it juicy.

Toast the naan lightly before assembling for extra texture.

Drizzle extra dressing inside the sandwich for more flavor.

Slice against the grain when cutting the chicken for tenderness.

Use a panini press for a crispy, melted finish.

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