Chicken Shawarma Havarti Sandwich Recipe

Introduction

This Chicken Shawarma Havarti Sandwich is a flavorful twist on a classic favorite. Tender, spiced chicken pairs perfectly with creamy cheeses, tangy pickles, and fresh greens, all wrapped in soft naan bread. It’s a satisfying meal that’s simple to prepare and perfect for any occasion.

Ingredients

• 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, to taste
• 4 pieces naan
• 1/2 cup Caesar dressing, mayo, or garlic tahini
• 6 slices Havarti cheese
• 6 slices gouda cheese
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 cup sliced dill pickles and pepperoncini
• 1/2 cup pickled red onions (optional)
• 2 cups fresh sprouts or microgreens

Instructions

1. Step 1: In a bowl, combine the Greek yogurt, olive oil, garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, salt, and sliced chicken. Toss well to coat and let it sit for 15 minutes if you have time.
2. Step 2: Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces on a baking sheet and bake for 20 minutes until cooked through.
3. Step 3: Switch the oven to broil. Broil the chicken for 1-2 minutes to char the edges slightly for extra flavor.
4. Step 4: Lay each piece of naan flat on a baking sheet. Spread your choice of Caesar dressing, mayo, or garlic tahini on one side of each naan.
5. Step 5: Add the sun-dried tomatoes, sliced pickles, and pepperoncini on top of the dressing. Layer the Havarti and gouda cheese slices, then add the cooked chicken evenly across the naans.
6. Step 6: Cover the baking sheet with foil and bake for 15 minutes, until the cheese melts.
7. Step 7: Remove from the oven. Top the chicken with fresh sprouts and pickled red onions if using. Drizzle with extra dressing or tahini.
8. Step 8: Fold the top half of each naan over the greens and gently press down. Lightly brush with olive oil and sprinkle with sesame seeds.
9. Step 9: Return to the oven and bake for another 5 minutes until the naan is toasted and golden.
10. Step 10: Slice the sandwiches and serve warm with extra dressing on the side. Enjoy!

Tips & Variations

• For extra smoky flavor, add a pinch of cumin to the chicken marinade.
• Try swapping gouda for mozzarella or Monterey Jack for a milder cheese.
• Use store-bought garlic tahini or make your own by mixing tahini with minced garlic and lemon juice.
• Add fresh cucumber slices or tomatoes for extra crunch and freshness.
• If you prefer, grill the chicken instead of baking for a charred, smoky taste.

Storage

Store any leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350°F oven until heated through, or toast in a pan to refresh the naan’s crispiness. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread instead of naan?

Yes, pita bread or flatbreads work well too, though naan provides a soft, sturdy base that holds the fillings nicely.

Is it okay to use chicken thighs instead of breasts?

Absolutely. Chicken thighs stay juicy and flavorful when baked, making them a great choice for this recipe.

Chicken Shawarma Havarti Sandwich Recipe

---

★★★★★

4.8 from 114 reviews

• Author: Rafael
• Total Time: 1 hour 5 mins
• Yield: 4 sandwiches 1x

Pin Recipe

Print Recipe

Description

A flavorful Chicken Shawarma Havarti Sandwich featuring tender marinated chicken baked to perfection and layered with creamy Havarti and Gouda cheeses, sun-dried tomatoes, pickles, and fresh greens on warm naan bread. This sandwich combines Middle Eastern spices with rich, melty cheese and vibrant toppings, perfect for a hearty and satisfying meal.

---

Ingredients

Scale 1x2x3x

Marinade and 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, to taste
• Salt, to taste

Sandwich Assembly

• 4 pieces naan bread
• 1/2 cup Caesar dressing, mayonnaise, 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 and/or pepperoncini
• 1/2 cup pickled red onions (optional)
• 2 cups fresh sprouts or microgreens
• Extra olive oil for rubbing
• Sesame seeds, for sprinkling

---

Instructions

1. Prepare the Chicken Marinade: In a large bowl, combine the Greek yogurt, olive oil, chopped garlic, shallots, smoked paprika, dried oregano, turmeric, chili flakes, and salt. Add the sliced chicken breasts or thighs and toss well to coat all pieces evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
2. Bake the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken slices on a baking sheet in a single layer. Bake for 20 minutes, or until the chicken is cooked through and juicy. Then, switch the oven to broil and broil the chicken for 1-2 minutes to achieve a slight char on the edges, enhancing the smoky shawarma flavor.
3. Assemble the Sandwiches: Lay each piece of naan flat on a baking sheet. Spread your chosen dressing, mayo, or garlic tahini on one side of each naan. Top with sun-dried tomatoes, sliced dill pickles and/or pepperoncini for a tangy kick. Layer the slices of Havarti and Gouda cheeses, then distribute the baked chicken evenly over the cheese.
4. Melt the Cheese: Cover the assembled naan sandwiches loosely with foil and bake in the oven at 425°F (220°C) for 15 minutes, or until the cheese has melted beautifully into the chicken and toppings.
5. Add Fresh Toppings and Toast: Remove the foil and take the sandwiches out of the oven. Add fresh sprouts and pickled red onions if using on top of the chicken. Drizzle a little extra dressing or tahini over the greens. Fold the top half of each naan over the fillings to create a sandwich. Lightly rub the top with olive oil and sprinkle sesame seeds over it. Return to the oven and bake for an additional 5 minutes to toast the bread and warm everything together.
6. Serve and Enjoy: Remove the sandwiches from the oven, slice if desired, and serve warm. Offer extra dressing or tahini on the side for dipping. Enjoy a delicious, hearty, and aromatic chicken shawarma sandwich packed with smoky spices and creamy cheese.

Notes

• The dressing can be Caesar, mayonnaise, or garlic tahini, depending on your taste preference.
• Using both dill pickles and pepperoncini adds a delightful balance of tang and mild heat.
• Pickled red onions are optional but add a great zing and color contrast.
• Marinating the chicken longer than 15 minutes (up to 2 hours) will deepen the flavor.
• For a gluten-free option, substitute naan with gluten-free flatbread.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Sandwich
• Method: Baking
• Cuisine: Middle Eastern-inspired

Keywords: Chicken Shawarma, Havarti Cheese, Shawarma Sandwich, Baked Chicken Sandwich, Middle Eastern Sandwich, Naan Sandwich, Cheese Melt