Clean recipe · halfbakedharvest.com
Sheet Pan Chicken Shawarma Havarti Sandwich
My take on a popular Middle Eastern street food...full of color, flavor, and so delicious!
Original recipe: halfbakedharvest.com
- Yield:
- 6 servings
- Prep:
- 30 min
- Cook:
- 45 min
- Total:
- 75 min
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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
- 4 pieces naan
- 1/2 cup Caesar dressing, mayo, 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/pepperoncini ((I use both))
- 1/2 cup pickled red onions ((optional))
- 2 cups fresh sprouts/microgreens
Instructions
- To make the chicken. Combine all ingredients in a bowl. Season with salt and toss well. Let sit for 15 minutes if time allows
- 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
- 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
- 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
- Remove from the oven. Slice and enjoy while warm with lots of extra dressing. YUMMMMMY