If you are craving a sandwich that feels both comforting and a little gourmet, you are going to love this Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe. It perfectly blends the tender, slightly caramelized eggplant with the creamy tang of goat cheese, all elevated by a rich, herbaceous tomato tarragon sauce that brings the whole sandwich bursting with fresh, vibrant flavors. Whether you’re feeding friends or indulging in a special solo lunch, this recipe hits all the right notes of texture, color, and taste for an unforgettable meal.
Ingredients You’ll Need
Don’t let the simplicity fool you — each ingredient plays a crucial role in making these sandwiches sing. From the smoky roasted eggplant to the bright, aromatic sauce, every element contributes something special, ensuring every bite is satisfying and full of character.
- Eggplant: Sliced into rounds, it becomes tender and slightly caramelized when roasted, offering a meaty texture that’s perfect for sandwiches.
- Olive oil: Used to roast the eggplant and make the sauce, it imparts a silky richness and helps develop golden edges on the veggies.
- Salt and pepper: Simple seasonings that enhance and balance the natural flavors throughout the dish.
- Goat cheese: Softened to spread easily, it adds creamy tang and a luscious mouthfeel that contrasts beautifully with the roasted eggplant.
- Sandwich rolls or ciabatta buns: Choose fresh, sturdy bread to hold the fillings together and provide a satisfying crunch.
- Arugula or baby spinach: Optional greens that add a peppery freshness and a lovely pop of color.
- Garlic: Minced and sautéed, it infuses the tomato tarragon sauce with a warm, savory base note.
- Canned crushed tomatoes and tomato paste: Together they create a deep, rich tomato flavor and thick, saucy consistency.
- Fresh tarragon: Chopped to release its signature anise-like aroma, elevating the sauce’s herbal brightness; dried works too in a pinch.
- Sugar: Just a touch to balance the acidity of the tomatoes and round out the sauce’s flavor.
How to Make Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Step 1: Roast the Eggplant
Start by preheating your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides generously with olive oil. Season with salt and pepper to taste. Roast them for about 20 to 25 minutes, flipping halfway through, until they’re beautifully golden and tender. This roasting step brings out the eggplant’s natural sweetness and makes it irresistibly soft yet slightly crisp on the edges—just what you want for your sandwich filling.
Step 2: Prepare the Tomato Tarragon Sauce
While the eggplant is roasting, make your signature sauce. Heat olive oil in a small saucepan over medium heat, then add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Stir in the crushed tomatoes, tomato paste, chopped fresh tarragon, and a teaspoon of sugar. Let it simmer gently for 10 to 15 minutes, stirring occasionally, until the sauce thickens beautifully. Don’t forget to season with salt and pepper to your liking—this sauce provides the luscious, herb-infused moisture that ties the sandwich components together perfectly.
Step 3: Assemble the Sandwiches
Lightly toast your sandwich rolls or ciabatta buns to add a crisp texture and prevent sogginess. Spread a generous layer of softened goat cheese on the bottom half of each roll. Next, stack with the roasted eggplant slices, then spoon warm tomato tarragon sauce over the top. If you love a touch of green, add some fresh arugula or baby spinach for a peppery crunch. Finally, crown your creation with the top half of the roll and serve immediately while everything is delightfully warm.
How to Serve Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Garnishes
Sprinkle freshly cracked black pepper or an extra pinch of chopped fresh tarragon on top just before serving for an elevated aroma and flavor boost. A drizzle of good-quality extra virgin olive oil can add a glistening finish and deepen the flavor profile, making those sandwiches look as inviting as they taste.
Side Dishes
This sandwich pairs beautifully with light and fresh sides to keep the meal balanced. Think crisp mixed green salads tossed in lemon vinaigrette or a simple cucumber and red onion salad. For a cozy touch, crispy oven-roasted potatoes or garlic-parmesan fries complement the richness and add a playful crunch.
Creative Ways to Present
If you’re hosting a casual lunch or a picnic, try cutting the sandwiches into smaller sliders—perfect finger food for sharing. Alternatively, serve the sandwich deconstructed on a platter with grilled eggplant slices, dollops of goat cheese, and a small bowl of tomato tarragon sauce for dipping, letting everyone build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover sandwiches are best stored with the sauce separate to prevent the bread from becoming soggy. Keep the eggplant and bread wrapped tightly in airtight containers in the refrigerator for up to 2 days. This way, you preserve the textures and flavors for the next meal.
Freezing
While freezing the entire sandwich isn’t ideal due to the bread texture, you can freeze the tomato tarragon sauce in small containers for up to 3 months. Simply thaw it in the refrigerator the night before and reheat gently over low heat.
Reheating
To reheat, toast the sandwich again to bring back the bread’s crispness and warm the filling evenly. Warm the tomato sauce separately on the stovetop or in the microwave before spooning over the sandwich so it remains bright and flavorful.
FAQs
Can I use a different type of cheese instead of goat cheese?
Absolutely! While goat cheese adds a unique tangy creaminess, you can substitute with cream cheese, ricotta, or even a mild feta if you prefer. Each will bring a slightly different character but still complement the eggplant and sauce beautifully.
Is it possible to grill the eggplant instead of roasting?
Yes, grilling the eggplant slices imparts a wonderful smoky flavor that adds extra depth to the sandwich. Just brush the slices with olive oil and grill for a few minutes on each side until tender and nicely charred.
Can I make the tomato tarragon sauce ahead of time?
Definitely! The sauce actually benefits from sitting overnight, allowing the flavors to meld even more. Store it in an airtight container in the refrigerator and warm gently before serving with your sandwiches.
What bread works best for this sandwich?
Ciabatta and sandwich rolls are excellent choices due to their sturdy crust and soft interior. They hold up well to the rich filling and sauce without becoming overly soggy, but feel free to use any bread you love that has a firm texture.
Is this recipe suitable for a vegetarian diet?
Yes, this is a fully vegetarian sandwich loaded with plant-based ingredients and dairy. It’s a perfect hearty option for vegetarians looking for something flavorful and satisfying without any meat.
Final Thoughts
This Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce Recipe is truly a standout for anyone who appreciates a sandwich that’s bursting with bold flavors and contrasting textures. It’s one of those dishes that feels both cozy and a little fancy, perfect for a weekday lunch or a laid-back weekend gathering. Once you try it, you’ll find yourself reaching for this combination again and again—trust me, it’s that good!
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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: American, Mediterranean-Inspired
- Diet: Vegetarian
Description
These Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce combine tender roasted eggplant with creamy goat cheese and a flavorful tomato tarragon sauce. Served on toasted ciabatta buns with fresh greens, this vegetarian main course offers a perfect balance of rich, tangy, and fresh flavors, ideal for a gourmet and satisfying meal.
Ingredients
For the Sandwiches
- 1 medium eggplant, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, softened
- 4 sandwich rolls or ciabatta buns
- Arugula or baby spinach (optional)
For the Tomato Tarragon Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet in a single layer. Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper. Roast the eggplant for 20 to 25 minutes, flipping the slices halfway through, until they become golden brown and tender.
- Make the Tomato Tarragon Sauce: While the eggplant is roasting, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, tomato paste, chopped tarragon, and sugar. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
- Toast the Rolls: Lightly toast the sandwich rolls or ciabatta buns to give them a slight crisp and warmth, enhancing their texture and flavor.
- Assemble the Sandwiches: Spread the softened goat cheese evenly on the bottom half of each toasted roll. Layer the roasted eggplant slices on top of the goat cheese, then spoon over a generous amount of the warm tomato tarragon sauce. Add arugula or baby spinach if desired for a fresh, peppery crunch. Finish by placing the top half of the roll over the filling and serve the sandwiches warm.
Notes
- For a smokier flavor, grill the eggplant slices instead of roasting them.
- Add roasted red peppers or caramelized onions to the sandwich for extra depth and sweetness.
