If you’ve been searching for a veggie-packed, flavor-bursting sandwich that feels just as at home at a dinner party as in a weekday lunchbox, Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are your answer. Creamy goat cheese and roasted eggplant slices meld perfectly inside a crisp roll, all crowned with a tangy, herby tomato sauce that makes every bite pop. Even lifelong carnivores will swoon over the Mediterranean-inspired layers in this recipe. Whether you’re a meatless meal devotee or just want something exciting for your next sandwich night, prepare to meet your new obsession.
Ingredients You’ll Need
One of the best things about Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce is how each ingredient really shines. With just a few fresh items and staple pantry goods, every element—from the comforting eggplant to the vibrant tomato sauce—adds its own hit of taste, texture, or color to the final result.
- Eggplant: Choose a large, glossy eggplant; its hearty texture becomes silky and golden after roasting, making it the star of the show.
- Olive oil: A touch of quality olive oil brings rich flavor and helps the eggplant roast to perfect tenderness.
- Salt and pepper: Don’t underestimate these staples—they pump up all the flavors and balance each bite.
- Goat cheese: Soft, tangy goat cheese adds creaminess and a bit of luxe that pairs gorgeously with eggplant.
- Sandwich rolls or ciabatta buns: Look for rolls with a little chew and a good crust to hold everything together without going soggy.
- Fresh tarragon: This herb brings subtle, slightly aniseed brightness to the tomato sauce, making it really pop.
- Balsamic vinegar: Just a splash adds sweetness and tangy depth to the sauce.
- Tomato paste: For umami-rich, concentrated tomato flavor that thickens the sauce beautifully.
- Canned crushed tomatoes: These deliver juicy tomato goodness and just the right saucy consistency.
- Garlic: A must-have aromatic to round out the sauce with warm, savory notes.
- Shallot: Softer and sweeter than onions, shallots lend a gentle flavor base to the sauce.
- Red pepper flakes (optional): For a little extra kick and complexity if you like your sauce with mild heat.
- Butter or olive oil (for sauce): Either works to sauté your aromatics—use butter for richness or olive oil for a Mediterranean touch.
- Arugula or spinach (optional garnish): A handful of fresh greens adds visual appeal and a hint of peppery crunch to finish.
How to Make Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce
Step 1: Roast the Eggplant
Preheat your oven to 400°F (200°C). Arrange the eggplant rounds on a large baking sheet, making sure they’re in a single layer so they roast evenly. Brush both sides with olive oil and sprinkle with salt and pepper. Roast for about 20–25 minutes, flipping halfway, until the slices are golden and perfectly tender. This step really brings out the eggplant’s sweet, mellow side and gives the sandwiches their “meaty” center.
Step 2: Prepare the Tomato Tarragon Sauce
While the eggplant is roasting, start your sauce: In a small saucepan over medium heat, melt the butter (or warm olive oil). Add the minced shallot and garlic, and sauté for about 2 minutes until soft and fragrant. Stir in tomato paste and cook another minute to caramelize it a bit—this deepens the flavor. Toss in the crushed tomatoes, balsamic vinegar, red pepper flakes (if using), and fresh tarragon. Let this simmer gently for 8–10 minutes, stirring now and then, until it thickens to a luscious, spoonable sauce. The tarragon brings out an aromatic note that elevates this to a classic Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce.
Step 3: Toast the Bread
Split your sandwich rolls or ciabatta buns and give them a quick toast, either under the broiler or in a toaster oven. Just a couple of minutes is enough; you want crisp edges to keep things sturdy, but a nice soft interior for absorbing all those saucy, cheesy flavors.
Step 4: Assemble the Sandwiches
Spread a generous layer of softened goat cheese on the bottom half of each toasted roll. Then, stack on the hot, roasted eggplant slices, letting their warmth gently melt the cheese. Spoon over a hearty serving of your tomato tarragon sauce—don’t be shy here! If you like, add a small handful of arugula or spinach for color and freshness. Cap it all with the top half of the bun, and serve right away for maximum flavor impact.
How to Serve Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce
Garnishes
To really emphasize the fresh, colorful look, top your Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce with a sprig of tarragon or a scattering of baby greens. For extra flair, sprinkle a few toasted pine nuts or sunflower seeds for crunch and a pretty finish. A dusting of freshly cracked black pepper never hurts, either!
Side Dishes
This sandwich pairs phenomenally with simple sides that let its flavors shine. Try a bright lemony salad, classic oven fries, or a crisp cucumber slaw. A chilled glass of sparkling water or a light rosé also make the meal feel extra special and keep it balanced.
Creative Ways to Present
For gatherings, slice each sandwich into halves or thirds and pile them on a platter—perfect for sharing or as part of a buffet spread. You can also serve them open-faced as tartines for a more elegant look, drizzled with extra sauce. For a cozy picnic, wrap them tightly and tuck into your basket; they taste just as wonderful at room temperature.
Make Ahead and Storage
Storing Leftovers
If you have leftover Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce, store the components separately when possible. Keep the roasted eggplant, tomato tarragon sauce, and goat cheese in airtight containers in the fridge for up to three days; assemble fresh for the best texture.
Freezing
While the assembled sandwiches don’t freeze well (the bread can get soggy and the goat cheese loses its creamy edge), you can absolutely freeze the roasted eggplant slices and the tomato tarragon sauce separately. Cool completely and store in freezer-safe bags; thaw overnight in the refrigerator before reheating and assembling.
Reheating
Warm roasted eggplant and the sauce gently in a skillet or the microwave until heated through. If bread has gone a touch stale, re-crisp it briefly in the oven or toaster. Once everything is hot, assemble your Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce as usual for a freshly-made, soul-satisfying bite.
FAQs
Can I use a different cheese if I don’t love goat cheese?
Absolutely! Soft feta, ricotta, or even a layer of whipped cream cheese will work as substitutes if goat cheese isn’t your jam. Just keep in mind, goat cheese’s tanginess pairs especially well with the eggplant and tomato sauce flavors.
What can I use instead of tarragon in the sauce?
If tarragon isn’t available, fresh basil, parsley, or even a pinch of dried herbes de Provence will give a lovely herbal lift. Each will bring its own unique twist, so feel free to experiment.
Is it possible to make this recipe vegan?
Yes! Simply use a vegan cheese alternative you enjoy, and stick with olive oil instead of butter in the sauce. The rest of the ingredients are naturally plant-based, making it easy to adapt Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce for vegan friends.
Can I grill the eggplant instead of roasting?
Grilling the eggplant is a fantastic option, adding smoky char and a bit of extra depth. Just slice, brush with olive oil, and cook on a hot grill pan or outdoor grill until tender and lightly browned on both sides.
Are the sandwiches good cold or at room temperature?
They’re genuinely delicious at room temp, especially for picnics or packed lunches. The flavors meld even more as they sit, though the bread will be softer than if served fresh and warm.
Final Thoughts
Give these Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce a whirl, whether you’re cooking for a crowd or just for yourself on a lazy afternoon. Their mix of textures, bold flavors, and vivid colors guarantee you’ll want to make them again and again—enjoy every bite!
Print
Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are a delicious and satisfying vegetarian meal. Roasted eggplant slices are layered with creamy goat cheese and a flavorful tomato tarragon sauce, then sandwiched between rolls for a perfect lunch or dinner option.
Ingredients
Eggplant:
- 1 large eggplant (sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
Tomato Tarragon Sauce:
- 1 tablespoon fresh tarragon (chopped)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1/2 cup canned crushed tomatoes
- 1 clove garlic (minced)
- 1 tablespoon shallot (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter or olive oil (for sauce)
Assembly:
- 4 ounces goat cheese (softened)
- 4 sandwich rolls or ciabatta buns
- Arugula or spinach leaves (optional for garnish)
Instructions
- Preheat oven and roast eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush with olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and tender.
- Make Tomato Tarragon Sauce: In a saucepan, sauté shallot and garlic, add tomato paste, crushed tomatoes, balsamic vinegar, red pepper flakes, and tarragon. Simmer until thickened.
- Assemble sandwiches: Toast rolls, spread goat cheese on the bottom half, layer with eggplant slices, spoon over sauce, add greens if desired, and top with the other half of the roll. Serve.
Notes
- For a grilled version, cook eggplant slices on a grill pan or outdoor grill.
- Add roasted red peppers or caramelized onions for extra flavor.
- The tomato tarragon sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
