If you’re searching for a vegetarian sandwich that brings together creamy tang, hearty warmth, and fresh herbaceous notes, let me introduce you to Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce. This scrumptious creation layers roasted eggplant, luscious goat cheese, and a punchy tomato tarragon sauce on toasty rolls for a Mediterranean-inspired meal that feels both homey and downright gourmet. Whether for a weekend lunch or a cozy dinner, this sandwich will have everyone swooning at first bite.
Ingredients You’ll Need
This sandwich comes together with simple ingredients, each chosen for its role in creating the best possible flavor, texture, or pop of color. Every item pops when it all comes together—don’t skip a thing if you want the full effect!
- Eggplant: The foundation—when roasted, it turns meltingly tender and soaks up all the savory flavors.
- Olive Oil: Brings richness while helping the eggplant slices roast to golden perfection and flavors the sauce.
- Salt and Black Pepper: Simple seasonings that wake up all the flavors in the veggies and sauce.
- Garlic Powder: Adds gentle depth to the roasted eggplant without overwhelming its natural sweetness.
- Goat Cheese: Soft and tangy, it’s the creamy counterpoint to the smoky, savory eggplant.
- Sandwich Rolls or Ciabatta Buns: Crisp on the outside and soft within—ideal for soaking up that dreamy sauce.
- Fresh Spinach or Arugula (optional): A burst of green that adds freshness, bite, and a pop of color.
- Shallot: Offers a milder, nuanced flavor in the tomato sauce.
- Garlic: Essential for a punch of aroma and complexity in the sauce.
- Crushed Tomatoes: The heart of the sauce, giving it body and vibrant color.
- Tomato Paste: Dials up the tomato flavor, making everything taste richer and more concentrated.
- Tarragon (fresh or dried): This unique herb delivers a subtle, anise-like note, starring in our sauce.
- Sugar: Balances the tang of tomatoes and brings out every nuance in the sauce.
How to Make Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Step 1: Roast the Eggplant
Start by preheating your oven to 400°F. Arrange those beautiful eggplant slices in a single layer on a baking sheet, and then brush both sides with olive oil to ensure maximum flavor and perfect caramelization. Sprinkle on salt, pepper, and a dusting of garlic powder. Pop them in the oven and roast for 20 to 25 minutes, flipping halfway through so they turn evenly golden and irresistibly tender. You’re looking for meltingly soft centers and edges with lovely bronze marks.
Step 2: Simmer the Tomato Tarragon Sauce
While the eggplant roasts, let’s put together the heart-stealing tomato tarragon sauce. Heat the olive oil in a saucepan over medium, then toss in the shallot and garlic. Sauté for just a couple minutes until the shallot softens and the kitchen smells heavenly. Stir in crushed tomatoes, tomato paste, tarragon, sugar, and season with salt and pepper. Let it bubble gently, uncovered, for 10 to 15 minutes—this thickens and concentrates the flavors. Set aside and try not to keep sneaking spoonfuls!
Step 3: Assemble the Sandwiches
Ready for the fun part? Grab your toasted rolls or ciabatta buns and slather the bottom half generously with softened goat cheese—it’ll start to melt from the warmth of what comes next. Add a pile of roasted eggplant slices, then a big spoonful of that tomato tarragon sauce you’ve just made. If you’re in the mood for extra freshness and crunch, tuck in a few leaves of fresh spinach or arugula before crowning with the top half of the roll. Serve while everything is still warm and irresistibly gooey.
How to Serve Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
Garnishes
Add a final flourish with extra tarragon leaves, a sprinkle of flaky sea salt, or even a light drizzle of olive oil right before serving. These touches highlight the freshness of the herbs and elevate the look and flavor of every sandwich, making them feel restaurant-worthy right at home.
Side Dishes
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce play beautifully with crisp, light sides. A simple green salad dressed in lemon vinaigrette, crunchy raw veggies, or even a bowl of minestrone or tomato soup work wonders by providing contrast and rounding out your plate for a satisfying meal.
Creative Ways to Present
Don’t be afraid to get artsy! Serve these sandwiches open-faced for a rustic, European-inspired treat, or slice them into halves or quarters for sharing at a brunch spread. For extra flair, line a tray with parchment and let everyone assemble their own—the vibrant sauce and rich goat cheese make for a “build-your-own” showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have extra Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce, simply cool the components first. Store the roasted eggplant, sauce, and any unused goat cheese separately in airtight containers in the fridge for up to three days. This keeps everything fresh without the bread getting soggy!
Freezing
While the assembled sandwiches themselves don’t freeze well (the bread suffers), you can absolutely freeze the roasted eggplant and the tomato tarragon sauce. Wrap eggplant slices in parchment and freeze in a zip-top bag. The sauce freezes perfectly in mason jars or containers—defrost both overnight in the fridge before use.
Reheating
To reheat, spread the eggplant slices on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 10 minutes. For the sauce, heat gently on the stovetop or in the microwave, stirring until hot. Assemble as usual and let the warm ingredients coax that goat cheese into the dreamiest melt.
FAQs
Can I grill the eggplant instead of roasting?
Absolutely! Grilling the eggplant adds a wonderful smoky note that complements the creamy goat cheese and herby tomato sauce. Just brush the slices with oil and grill until browned and tender on both sides.
What bread works best for these sandwiches?
A sturdy roll like ciabatta or a crusty sandwich bun is ideal—they hold up to the juicy sauce and layers without falling apart. Soft rolls also work but be sure to toast them first for extra structure!
Can I make the tomato tarragon sauce ahead of time?
Yes! In fact, making the sauce a day ahead lets the flavors deepen and meld beautifully. Simply reheat on the stove when you’re ready to assemble your Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce.
Is there a vegan alternative for goat cheese?
Definitely—swap in your favorite plant-based soft cheese for a dairy-free version. Many stores now carry creamy vegan “goat-style” cheeses that work perfectly in this recipe!
Do I need to peel the eggplant?
No need! The skin adds subtle bitterness and texture, plus it helps the eggplant slices hold their shape. If you’re sensitive to the skin or prefer it removed, peeling is totally fine too.
Final Thoughts
I can’t recommend Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce enough—they’ve become a go-to comfort food in my kitchen for good reason. Next time you want something a little different yet deeply satisfying, give these a try. I know they’ll earn a regular spot at your table, too!
Print
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 sandwiches
- Category: Main Course, Sandwich
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
Elevate your sandwich game with these delicious Eggplant and Goat Cheese Sandwiches, featuring a savory Tomato Tarragon Sauce. Perfect for a satisfying vegetarian meal!
Ingredients
Eggplant Sandwich:
- 1 medium eggplant (cut into 1/2-inch slices)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 4 oz goat cheese (softened)
- 4 sandwich rolls or ciabatta buns (halved and lightly toasted)
- Fresh spinach or arugula (optional)
Tomato Tarragon Sauce:
- 1 tablespoon olive oil
- 1 small shallot (minced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh tarragon (chopped) or 1 teaspoon dried tarragon
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare the eggplant: Preheat oven to 400°F. Arrange eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 20–25 minutes, flipping halfway, until tender and golden.
- Make the tomato tarragon sauce: Heat olive oil in a saucepan over medium heat. Add shallot and garlic and sauté for 2–3 minutes until soft. Stir in crushed tomatoes, tomato paste, tarragon, sugar, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened slightly. Set aside.
- Assemble the sandwiches: Spread a generous layer of goat cheese on the bottom half of each toasted roll. Top with roasted eggplant slices, a spoonful of warm tomato tarragon sauce, and spinach or arugula if using. Add the top half of the roll and serve warm.
Notes
- You can grill the eggplant instead of roasting for added smoky flavor.
- This sandwich pairs well with a light salad or a cup of soup.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
