Name: Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant (sliced into ½-inch rounds); 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon butter or more olive oil; 1 garlic clove (minced); 1 tablespoon tomato paste; 1 cup crushed tomatoes; 2 tablespoons fresh tarragon (chopped); 1 tablespoon balsamic vinegar; 4 ounces goat cheese (softened); 4 sandwich rolls or ciabatta buns; Optional arugula or baby spinach for layering

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If you crave a sandwich that’s bold, sophisticated, and bursting with Mediterranean flavors, Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are about to become your new obsession. Silky roasted eggplant, creamy goat cheese, and a zesty, herby tomato tarragon sauce meet in every bite, nestled perfectly between crisp bread. This vibrant vegetarian creation feels both rustic and elegant, with a wonderful interplay of savory, tangy, and aromatic notes. Whether you’re serving it as a weeknight dinner or sharing at a relaxed lunch with friends, this sandwich is as impressive as it is easy to make.

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of fresh, high-quality ingredients come together to create striking flavor and texture in these Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce. Each element plays a unique role, from adding creamy richness to lending aromatic punch and tangy brightness.

Eggplant: Choose a large, glossy eggplant for hearty slices that roast to golden perfection and provide satisfying substance.
Olive oil: Brings out the eggplant’s richness, helps it caramelize, and adds a lovely fruitiness throughout.
Salt and pepper: Essential for seasoning every layer and balancing all the flavors.
Goat cheese: Soft, tangy, and spreadable, goat cheese offers cool, creamy contrast to the warm eggplant and sauce.
Sandwich rolls or ciabatta buns: Sturdy, crusty bread holds all the hearty fillings together and soaks up the aromatic sauce.
Fresh tarragon: Chopped tarragon adds a sweet anise flavor to the sauce that feels surprisingly luxurious and fresh.
Balsamic vinegar: Just a splash balances the sauce with a gentle tang and a hint of sweetness.
Garlic: Sautéed garlic infuses the sauce with deep savory aroma for irresistible depth.
Tomato paste: Intensifies the tomato flavor for a concentrated, hearty sauce.
Crushed tomatoes: The base of the sauce, lending body, juiciness, and color.
Butter or olive oil: Melted in the pan to add richness and help meld all the sauce flavors beautifully.
Optional arugula or baby spinach: Finish your sandwich with a crisp, peppery layer of greens for extra freshness and crunch.

How to Make Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

Step 1: Roast the Eggplant

Begin by preheating your oven to 400°F (200°C), which is the sweet spot for coaxing out the eggplant’s natural sweetness while getting those golden, irresistible edges. Slice your eggplant into thick, hearty rounds, then brush both sides with olive oil and season liberally with salt and pepper. Arrange them on a baking sheet in a single layer, and roast for 20-25 minutes, flipping halfway through so each piece turns perfectly tender and caramelized.

Step 2: Make the Tomato Tarragon Sauce

While your kitchen fills with the amazing aroma of roasting eggplant, start the sauce by melting butter (or heating olive oil) in a saucepan over medium heat. Toss in your minced garlic and let it sizzle for a minute or two, just until fragrant and golden—watch carefully, as garlic can burn quickly. Stir in the tomato paste for a punch of concentrated tomato flavor, then add the crushed tomatoes, balsamic vinegar, and tarragon. Let everything simmer for 10-15 minutes, stirring occasionally, until the sauce becomes glossy, thickened, and infused with herby brightness. Don’t forget a final seasoning of salt and pepper to taste.

Step 3: Toast the Bread

This step is more important than it seems—lightly toasting the rolls or ciabatta buns gives a toasty crunch that stands up to the luscious fillings and keeps things from getting soggy. Toast them in the oven for a few minutes, or on a skillet if you prefer.

Step 4: Assemble the Sandwiches

The fun part! Spread a generous layer of softened goat cheese onto the bottom half of each warm roll. Add a hearty layer of roasted eggplant slices, then spoon over plenty of the warm tomato tarragon sauce, letting it mingle with the cheese. If you’re feeling extra, layer on some arugula or baby spinach for a fresh, peppery bite. Cap it all with the top half of each roll, gently press together, and serve your Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce immediately for maximum deliciousness.

How to Serve Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

Garnishes

Add the finishing touch to your Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce by sprinkling with a few extra tarragon leaves or even a touch of grated lemon zest. Both will brighten the flavors and make your plate look stunning. A few fresh tomato slices or a light drizzle of olive oil just before serving also work beautifully.

Side Dishes

For the ultimate meal, pair your sandwiches with sides that amplify the Mediterranean theme—think a crisp green salad with a zippy vinaigrette, sweet potato fries for a touch of sweetness, or even a bowl of Greek-style lemon potatoes. A handful of olives or a bright cucumber salad would also be perfect companions.

Creative Ways to Present

If you’re prepping these for guests, slice your Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce into halves or quarters and secure with colorful cocktail picks. For a fun twist, serve them open-faced atop toasted baguette slices as hearty bruschetta, or hollow out a crusty boule and pile in the fillings for a stunning party centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftover sandwiches, wrap them tightly in foil or parchment and keep them in the refrigerator. While the bread may soften a bit, the flavors actually meld and intensify after a few hours, making for a delicious chilled or room-temperature treat the next day.

Freezing

You can freeze the roasted eggplant slices and tomato tarragon sauce separately for easy make-ahead sandwiches. Place cooled eggplant in an airtight container and freeze for up to one month. Pour the sauce into a freezer-safe jar or bag and freeze alongside. Thaw both in the refrigerator before assembling your Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce.

Reheating

For the tastiest leftovers, reheat the eggplant slices and tomato sauce in a low oven or gently on the stovetop. If the sauce has thickened too much, add a splash of water or a drizzle of olive oil to loosen it up. Once everything’s warm, build your sandwiches fresh with the goat cheese and bread.

FAQs

What can I use instead of goat cheese?

If goat cheese isn’t your thing, creamy feta or even a dairy-free cheese alternative works beautifully in Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce. Just make sure it’s spreadable and has a nice tangy note.

Can I grill the eggplant instead of roasting it?

Absolutely! Grilling the eggplant will infuse it with a delicious smoky flavor that takes these sandwiches to the next level. Just brush the slices with oil, season, and grill over medium-high heat until tender and marked on both sides.

Will the sauce keep in the fridge?

The tomato tarragon sauce will keep well in an airtight container in your refrigerator for up to four days. It’s versatile enough to use on pasta, pizza, or even as a dip for fries or veggies.

What type Main Course

Hearty rolls or ciabatta buns are ideal because they soak up the sauce without falling apart, but crusty baguette, artisanal whole-grain rolls, or sturdy sourdough make tasty alternatives for Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce.

Can I make the sandwich vegan?

Yes, you can swap the goat cheese for a plant-based spread, and use olive oil or vegan butter in the sauce. The sandwich will keep all its vibrant flavor while becoming completely dairy-free and vegan-friendly.

Final Thoughts

Every bite of Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce delivers savory elegance and freshness that’s impossible to resist. Whether you’re impressing friends or simply treating yourself, this sandwich is a celebration of bold flavors made surprisingly easy. It’s time to gather your ingredients and let your kitchen come alive with Mediterranean magic—enjoy every delicious moment!

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 sandwiches 1x
Diet: Vegetarian

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Description

These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce are a delicious and satisfying vegetarian meal option. Roasted eggplant slices are layered with creamy goat cheese and a flavorful tomato tarragon sauce, all sandwiched between toasted rolls. Perfect for a quick and easy lunch or dinner!

Ingredients

Scale

Eggplant:

1 large eggplant (sliced into ½-inch rounds)
2 tablespoons olive oil
Salt and pepper to taste

Tomato Tarragon Sauce:

1 tablespoon butter or more olive oil
1 garlic clove (minced)
1 tablespoon tomato paste
1 cup crushed tomatoes
2 tablespoons fresh tarragon (chopped)
1 tablespoon balsamic vinegar

Assembly:

4 ounces goat cheese (softened)
4 sandwich rolls or ciabatta buns
Optional arugula or baby spinach for layering

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
Make the tomato tarragon sauce: In a saucepan, melt butter or heat oil over medium heat. Add the garlic and sauté for 1–2 minutes. Stir in the tomato paste, crushed tomatoes, balsamic vinegar, and chopped tarragon. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
Assemble the sandwiches: Lightly toast the rolls, then spread goat cheese on the bottom halves. Layer with roasted eggplant, spoonfuls of warm tomato tarragon sauce, and optional greens. Top with the other half of the rolls and serve immediately.