To make the chicken, combine all ingredients in a bowl. Start with 1/3 cup of full-fat plain Greek yogurt, pouring in 1/4 cup of extra virgin olive oil, and adding 1 and 1/2 pounds of sliced chicken breasts or thighs. Don’t forget to include 6 cloves of chopped garlic, 2 chopped shallots, 1 tablespoon of smoked paprika, 2 teaspoons of dried oregano, and 1/2 teaspoon of turmeric. Season with salt to taste and toss well to coat everything evenly. Let it sit for 15 minutes if time allows to absorb those wonderful flavors.
Next, preheat your oven to 425° F. While waiting for the oven to heat, line a baking sheet with parchment paper for easy cleanup. Once the oven reaches the desired temperature, arrange the marinated chicken on the baking sheet. Bake for 20 minutes, or until the chicken is cooked through and lightly browned. Keep an eye on it to avoid overcooking.
After baking, switch the oven to broil. Broil the chicken for 1 to 2 minutes, until the edges start to char slightly, giving it that beautiful color and flavor. This step adds an irresistible crispiness!
Now, let’s assemble the sandwiches. Lay each piece of naan flat on a clean baking sheet. Spread the dressing of your choice, whether it’s Caesar dressing, mayonnaise, or a homemade garlic tahini, to one side of the naan. Add a generous layer of sun-dried tomatoes, sliced pickles, and pepperoncini. Then, layer the melted Havarti cheese and the baked chicken on top. Repeat this process with the remaining naan.
Cover the assembled sandwiches with foil and return them to the oven for 15 minutes. This helps to melt the cheese and warm everything through. It’s such a comforting smell wafting through the kitchen at this point!
Once the cheese has melted beautifully, remove the sandwiches from the oven. Arrange fresh sprouts and pickled red onions over the chicken for a bright touch. Drizzle some extra dressing or tahini on top for added flavor. Now, fold the top half of the naan over the greens and gently push down to create a cozy sandwich.
Lightly rub the top of the naan with oil and sprinkle with sesame seeds for a lovely crunch. Bake them again for another 5 minutes until toasted. This gives the sandwiches a delightful texture that you won’t want to miss!
Finally, remove the sandwiches from the oven and slice them in half. Enjoy your Sheet Pan Chicken Shawarma Havarti Sandwich while warm, and don’t forget to serve with extra dressing for dipping. YUMMMMMY!
