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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
