Ingredients:

Chicken

• 1/3 cup full-fat plain Greek yogurt

• 1/4 cup extra virgin olive oil

• 1 1/2 pounds chicken breasts, grilled

• 6 cloves garlic, chopped

• 2 shallots, chopped

• 1 tablespoon smoked paprika

• 2 teaspoons dried oregano

• 1/2 teaspoon turmeric

• chili flakes

Sandwiches

• 4 pieces naan

• mayo

• 6 slices Havarti cheese

• 6 slices gouda cheese

• 1/2 cup sliced dill pickles

• pepperoncinis

• 1/2 cup pickled red onions

• fresh sprouts

Instructions 

1. To make the chicken. Combine all ingredients in a bowl. Season with salt and toss well. Let sit for 15 minutes if time allows.

2. You can cook in the oven at 425 but these really come out best if you can grill them. Grill for about 4 minutes on each side.

3. To make the sandwich. Lay each piece of naan flat on a baking sheet. Spread the mayo to one side of the naan. Now add the pickles, and sliced pepperoncini. Layer the cheese and on top and repeat with the remaining naan. Throw in the oven until the cheese melts, about 5-7 minutes.

4. Remove from the oven. Arrange the chicken and rest of the toppings. 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.