Description
This Sheet Pan Chicken Shawarma Havarti Sandwich recipe combines tender, spice-marinated roasted chicken with creamy Havarti cheese and fresh vegetables, all layered in a crusty sandwich roll. The chicken is flavored with a fragrant shawarma spice blend and oven-roasted to juicy perfection, then served with crisp greens, cucumber, tomato, and optional onion, finished with a tangy tzatziki or garlic sauce for a delicious Mediterranean-inspired sandwich perfect for a quick weeknight dinner or casual lunch.
Ingredients
Scale
Chicken Shawarma
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground cloves
- Salt and pepper to taste
- 1 lemon, juiced
- 3 cloves garlic, minced
Sandwich Assembly
- 4 sandwich rolls or baguette-style bread
- 4 slices Havarti cheese
- 1 cup fresh greens (lettuce, spinach, or arugula)
- 1 cucumber, thinly sliced
- 1 tomato, sliced
- Red onion slices (optional)
- Tzatziki sauce or garlic sauce (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- Prepare the shawarma spice blend: In a small bowl, mix together the ground cumin, ground coriander, paprika, ground turmeric, garlic powder, ground cinnamon, ground cardamom, ground cloves, salt, and pepper.
- Marinate the chicken: Coat the chicken breasts thoroughly with olive oil, lemon juice, minced garlic, and the prepared shawarma spice mix. Let the chicken marinate for at least 15 minutes to allow the flavors to infuse; for best results, marinate overnight in the refrigerator.
- Roast the chicken: Place the seasoned chicken breasts on a sheet pan lined with parchment paper, ensuring they are spaced evenly. Roast in the preheated oven for 25-30 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest the chicken: Remove the chicken from the oven and let it rest for a few minutes to retain its juices.
- Slice the chicken: Once rested, slice the chicken thinly against the grain for tender, bite-sized pieces.
- Assemble the sandwich: Toast the sandwich rolls or baguette lightly if desired. Layer each roll with a slice of Havarti cheese followed by a handful of fresh greens, thin cucumber slices, tomato slices, and optional red onion slices.
- Add the chicken and sauce: Place a generous portion of the sliced chicken shawarma on top of the veggies, then drizzle with tzatziki sauce or garlic sauce to add creaminess and tang.
- Serve: Serve immediately while warm to enjoy the fusion of aromatic spices and creamy cheese in this satisfying sandwich.
Notes
- Marinating the chicken overnight intensifies the shawarma flavor but 15 minutes is sufficient if short on time.
- You can substitute chicken thighs for breasts for juicier meat.
- Use your favorite sandwich bread like pita or ciabatta if preferred.
- Additional toppings such as pickled vegetables or fresh herbs like parsley can enhance the flavor.
- For a lighter option, omit the cheese or use a lower-fat cheese alternative.
