Pizza Shawarma Sandwich

Pro tips

• Warm the flatbread just before assembly so the cheese melts into it; a hot skillet or cast iron gives the best crust and prevents sogginess.
• Toast the sumac onions in a dry pan for 30 seconds before serving to brighten their flavor and prevent them from releasing excess moisture into the sandwich.
• Layer cheese directly on warm bread, then immediately add shawarma while still hot so the residual heat melts the halloumi fully without separating.
• Use a sharp knife or pizza wheel to cut the sandwich open slightly before serving, allowing sauce to distribute and preventing the filling from sliding out.

Substitutions

• Beef shawarma → chicken shawarma or lamb (note: reduce cooking time for chicken)
• Halloumi → white cheddar or a second layer of mozzarella (note: halloumi's texture is unique; alternatives will be softer)
• Pomegranate molasses → balsamic vinegar mixed with pomegranate juice (note: adjust ratio to taste for acidity)
• Pickled peppers → dill pickles or pickled turnips (note: keeps the briny element)

Storage & make-ahead

Store assembled sandwich wrapped in foil in the refrigerator for up to 1 day; reheat in a 350°F oven for 5–7 minutes until cheese is warm. Components can be prepped separately and assembled fresh for best results.

Can I make the beef shawarma from scratch?

Yes. Marinate thinly sliced beef in a blend of cumin, coriander, cinnamon, and garlic for at least 2 hours, then pan-fry or broil until crispy. Pre-cooked shawarma from a butcher or grocery store is a faster option.

What's the best way to prevent the cheese from leaking out?

Layer the cheese on the flatbread before adding the shawarma, so it seals as it melts. Keep the filling contained in the center and fold carefully.

Can I use feta instead of halloumi?

Feta will crumble and won't melt the same way. Halloumi's high melting point is key to the texture. If unavailable, use extra mozzarella or a mild white cheddar.

How do I store leftovers?

Refrigerate assembled sandwich wrapped in foil for up to 1 day. Reheat in a 350°F oven for 5–7 minutes until cheese is warm. Best eaten fresh.

What if I don't have pomegranate molasses?

Mix 1 tbsp pomegranate juice with ½ tsp balsamic vinegar and a pinch of sugar as a substitute for tartness and depth.