If you’re on the hunt for a dish that’s equal parts hearty, vibrant, and utterly unforgettable, these Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce are about to win over your taste buds. Each bite is a celebration of Mediterranean flavors, with creamy, tangy goat cheese melting into smoky eggplant, all layered lovingly atop a toasted roll and smothered in a bright tomato tarragon sauce. This vegetarian sandwich is a total showstopper—easy enough for a weeknight, yet elegant enough to wow your guests at a weekend gathering.
Ingredients You’ll Need
The magic of Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce lies in its handful of simple but thoughtfully chosen ingredients. Every component adds something important—from the silky richness of eggplant to the lush herby finish of tarragon in the sauce. Here’s what you’ll need to bring it all together:
- Eggplant: Choose a firm, glossy medium eggplant; it’s the absolute star and turns meltingly tender when roasted.
- Olive Oil: Lovers of Mediterranean cuisine Main Course.
- Salt and Black Pepper: Season generously, as these basics help coax out every subtle layer of flavor.
- Goat Cheese: Look for a mild, creamy goat cheese—let it come to room temp for easier spreading and optimal melt.
- Sandwich Rolls/Ciabatta Buns: Toasted bread adds crunch and soaks up all those decadent drippings.
- Fresh Basil (optional): Sprinkle on top for a burst of bright, fresh herbaceousness if you like.
- Onion: A finely chopped small onion provides a mellow foundation for the tomato sauce.
- Garlic: Two cloves bring a gentle kick—don’t skip them!
- Crushed Tomatoes: Use the best you can find, whether canned or fresh, for that bright, summery flavor.
- Tomato Paste: This amps up the tomato depth and thickens the sauce beautifully.
- Fresh Tarragon (or Dried): Tarragon brings a hint of licorice and a gentle, flowery aroma that’s key to the sauce’s complexity.
- Sugar: Just a pinch balances tomato acidity and rounds everything out.
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) and line a baking sheet for easy cleanup. Arrange the eggplant slices in a single layer, then brush both sides with olive oil. Don’t be shy—the oil leads to that wonderful caramelized edge we crave. Season them with salt and a generous crack of black pepper. Roast for 20 to 25 minutes, flipping halfway, until the slices are golden and tender all the way through.
Step 2: Simmer the Tomato Tarragon Sauce
While the eggplant transforms in the oven, start on the sauce that sets these Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce apart. In a medium saucepan over medium heat, warm your olive oil and sweat the onion until it softens and loses its punch, around 5 minutes. Add the minced garlic and stir for about 30 seconds, just until fragrant. Tip in the crushed tomatoes, tomato paste, tarragon, sugar, salt, and pepper. Let the sauce bubble gently, uncovered, for 10 to 15 minutes—it should thicken slightly and smell incredibly inviting. Taste and adjust the seasoning as you like.
Step 3: Toast and Prepare the Bread
While the sauce simmers, split your sandwich rolls or ciabatta buns and lightly toast them. This step is non-negotiable—it amps up both flavor and texture, making sure every bite stands up to the sauce and eggplant without getting soggy.
Step 4: Assemble the Sandwiches
Generously spread the softened goat cheese over the bottom half of each warm roll. Layer on those golden roasted eggplant slices, followed by a hearty spoonful (or two!) of tomato tarragon sauce. If you love fresh herbs, a sprinkle of basil adds even more color and brightness. Cap your sandwich with the top half of the roll and get ready for magic.
Step 5: Serve and Savor
Transfer each sandwich to a plate—don’t worry if some sauce sneaks out the sides. These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce are meant to be a little messy and totally satisfying. Serve them warm for maximum gooey goodness.
How to Serve Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Garnishes
For that final fresh flourish, a shower of chopped fresh basil is divine, or try a few snipped chives for a mellow onion-y note. A drizzle of good olive oil right before serving can elevate these Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce from homemade to exceptional. Don’t forget a quick grind of black pepper over the top just before you dig in!
Side Dishes
Pair your sandwiches with a crisp green salad tossed in a lemony vinaigrette, or, for a heartier meal, serve with roasted potatoes or sweet potato fries. Simple marinated olives or a bowl of soup (think: a chilled cucumber or a robust lentil) round out Mediterranean vibes beautifully.
Creative Ways to Present
For a fun twist, try making these open-faced and popping them under the broiler to melt the goat cheese until it bubbles. Mini versions on baguette slices are amazing as party appetizers. You can also add a handful of arugula or baby spinach for extra freshness and crunch, or offer a build-your-own Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce bar with separate toppings for a gather-and-mingle lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra, keep the eggplant, sauce, and goat cheese in separate airtight containers in the fridge. Assemble fresh when you’re ready to eat—they’ll stay tasty for 2 to 3 days this way, and your bread won’t get soggy.
Freezing
While the assembled Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce don’t freeze well (blame that gorgeous bread and goat cheese), the roasted eggplant and tomato tarragon sauce freeze like a dream. Wrap eggplant slices in parchment before sealing in a bag or container, and portion sauce into small containers. Use within 1 month for best flavor and texture.
Reheating
To reheat, bring the eggplant slices and sauce to room temperature, then give the eggplant a quick warm-up in a 350°F oven for 5-7 minutes, and gently reheat the sauce in a saucepan over low heat until steaming. Toast fresh bread and assemble for sandwiches that taste just-made!
FAQs
Can I use a different cheese instead of goat cheese?
Absolutely. While goat cheese gives Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce their signature tang, you can sub in ricotta, feta, or a mild cream cheese in a pinch. Each cheese brings a unique character to the sandwich!
Are these sandwiches gluten free?
They’re not, but you can easily make Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce gluten free by swapping in your favorite gluten free rolls or bread. Everything else is naturally gluten free.
Can I grill the eggplant instead of roasting?
Definitely! Grilling imparts a smoky flavor and gorgeous grill marks to your eggplant. Just brush the slices with oil, season, and grill over medium heat for 3-4 minutes per side. This method is especially great during summer barbecue season.
Can I prep any parts in advance?
Yes, both the roasted eggplant and tomato tarragon sauce can be made a day in advance. Store them separately in the refrigerator, then gently reheat before assembling sandwiches for ultimate freshness and convenience.
Is there a way to make this recipe vegan?
You can totally enjoy Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce vegan-style—simply swap the goat cheese for your favorite vegan cheese alternative. The rest of the ingredients are already plant-based!
Final Thoughts
If you’re craving a sandwich that’s a little bit fancy, totally comforting, and packed with flavor, Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce deserve a spot on your table. These are the kind of sandwiches you’ll remember and want to make again and again—so don’t be surprised when everyone asks for seconds. Give it a try and let every bite transport you straight to the heart of the Mediterranean!
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
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce are a delightful Mediterranean-inspired vegetarian dish. Roasted eggplant slices, creamy goat cheese, and a savory tomato tarragon sauce come together in a satisfying sandwich that’s perfect for a light lunch or dinner.
Ingredients
Eggplant and Goat-Cheese Sandwiches:
- 1 medium eggplant, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 ounces goat cheese, softened
- 4 sandwich rolls or ciabatta buns, split and lightly toasted
- 1 tablespoon chopped fresh basil (optional)
For the Tomato Tarragon Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups crushed tomatoes (canned or fresh)
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- ½ teaspoon sugar
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
- Make the Tomato Tarragon Sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato paste, tarragon, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes until slightly thickened. Adjust seasoning to taste.
- Assemble the sandwiches: Spread goat cheese on the bottom half of each toasted roll. Layer with roasted eggplant slices and a generous spoonful of tomato tarragon sauce. Sprinkle with fresh basil if using, and top with the other half of the roll. Serve warm.
Notes
- For added texture, grill the eggplant instead of roasting.
- These sandwiches can also be made open-faced and broiled briefly to melt the goat cheese.
- Great with a side salad or roasted potatoes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 20 mg
