Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe

If you’re craving a fresh twist on the classic sandwich, prepare to fall in love with Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce. Imagine tender slices of roasted eggplant, creamy goat cheese, and a vibrant tomato sauce bursting with tarragon’s delicate anise notes, all tucked inside a crisp roll and topped with a handful of peppery greens. Each bite is like a little picnic in your mouth: colorful, juicy, and brimming with Mediterranean-inspired flavors that make weekday lunches or casual dinners unforgettable.

this Recipe

Ingredients You’ll Need

These Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce come together with simple ingredients, but every element plays a crucial role in texture, flavor, and color. Whether you’re a produce lover or a bread enthusiast, you’ll find these staples easy to gather and a delight to use.

• Eggplant: Roasted slices create a meaty, golden centerpiece with a subtly smoky taste.
• Olive Oil: Adds Mediterranean richness and helps the eggplant roast perfectly.
• Salt and Pepper: Simple seasonings to enhance every ingredient’s flavor.
• Goat Cheese: Soft, tangy, and creamy—spreads beautifully for luscious bites.
• Sandwich Rolls or Ciabatta Buns: Heartily hold all the layers, offering a tender crunch outside and softness within.
• Butter (optional): Use for toasting the rolls for a hint of richness and a golden touch.
• Fresh Arugula or Baby Spinach: Adds a pop of green, a peppery bite, and beautiful presentation.
• For the Tomato Tarragon Sauce:
• Olive Oil: Starts the sauce with a lovely glisten and brings the aromatics to life.
• Shallot: Offers a sweet, mellow onion flavor, building depth in the sauce.
• Garlic: The aromatic backbone for irresistible fragrance and a savory kick.
• Cherry Tomatoes or Canned Crushed Tomatoes: Infuses the sauce with fresh, sweet acidity and vibrant color.
• Tomato Paste: Concentrates the tomato flavor and thickens the sauce to perfection.
• Fresh Tarragon: Brings a subtle licorice-like flavor that makes the sauce stand out.
• Water: Rounds out the sauce, making it the ideal texture for drizzling or spreading.
• Salt and Pepper: Balances, brightens, and ties every sauce ingredient together beautifully.

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 (200°C). Arrange the eggplant slices on a baking sheet, brush each round with olive oil, and sprinkle generously with salt and pepper. Roast for 20–25 minutes, flipping the slices halfway through, until they’re deeply golden and absolutely tender. Roasting brings out eggplant’s natural sweetness and gives it a melt-in-your-mouth texture.

Step 2: Prepare the Tomato Tarragon Sauce

While your eggplant is roasting, make the sauce that truly sets these Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce apart. Heat olive oil in a small saucepan over medium warmth, then sauté chopped shallot and minced garlic for about 2 minutes, just until their aromas drift through your kitchen. Add your tomatoes (fresh or canned), stir in the tomato paste and water, and let the mix simmer uncovered for 8–10 minutes. The result? A rich, slightly chunky sauce. Just before serving, stir in plenty of fresh tarragon and season to taste with salt and pepper. This herby tomato sauce is your sandwich’s secret weapon, adding fresh flavor with every spoonful.

Step 3: Toast the Rolls (Optional)

If you love a contrast of textures, melt a tablespoon of butter in a skillet or brush your rolls with butter and toast them in the oven until golden. Toasting provides a crispy base that soaks up the tomato tarragon sauce without ever getting soggy.

Step 4: Assemble the Sandwiches

To build your Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce, start by slathering creamy goat cheese over the bottom half of each warm roll. Top with roasted eggplant slices, a hearty spoonful of your homemade sauce, and a fresh handful of arugula or baby spinach. Finish with the other half of the roll. These sandwiches are best enjoyed while warm so the cheese is soft and the flavors meld.

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

Garnishes

A sprinkle of flaky sea salt, a twist of black pepper, and a drizzle of extra virgin olive oil add the finishing touches to these Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce. Fresh basil or a scattering of chopped tarragon leaves also look beautiful and play up the herby notes of the sauce.

Side Dishes

Pair your sandwiches with a crisp green salad tossed in a light vinaigrette, roasted sweet potato fries, or a bowl of chilled gazpacho. The freshness of these sides complements the savory, tangy flavors in Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce, making for a well-rounded, satisfying meal.

Creative Ways to Present

For parties or gatherings, slice each sandwich into smaller pieces and secure with decorative picks for an elegant appetizer platter. Or, try grilling the finished sandwiches panini-style for charred marks and extra crunch. Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce shine as both a hearty lunch and as a bite-sized, shareable treat.

Make Ahead and Storage

Storing Leftovers

If you have leftover assembled sandwiches, wrap them individually in foil or parchment and keep refrigerated for up to 24 hours. For the freshest taste and texture, store eggplant, sauce, and greens separately, assembling just before eating.

Freezing

Eggplant slices and the tomato tarragon sauce can be frozen separately. Arrange roasted eggplant in a single layer, freeze until solid, then transfer to a zip bag for up to 2 months. The sauce can be cooled and stored in an airtight container for the same length of time. Do not freeze sandwiches with fresh greens or goat cheese, as they lose their texture when thawed.

Reheating

To serve from the fridge, reheat eggplant slices and sauce gently in a skillet or microwave until warmed through. Toast the bread rolls, then assemble with fresh greens and goat cheese for a just-made taste every time. If reheating from frozen, thaw the components overnight in the fridge before warming and assembling.

FAQs

Can I use a different cheese in place of goat cheese?

Absolutely! Creamy feta, ricotta, or a mild mozzarella all work beautifully and give a slightly different personality to the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce. Choose whichever cheese makes your tastebuds happiest.

What if I can’t find fresh tarragon?

No worries at all. Substitute fresh tarragon with an equal amount of fresh basil or thyme, which will still give the sauce a lovely herbal quality. Dried tarragon can also be used in a pinch, just use half the amount as it’s more concentrated.

How do I keep the sandwich from getting soggy?

To prevent sogginess, toast the rolls and assemble just before serving. You can also spread a little goat cheese on both halves of the bread to create a barrier between the sauce and bread.

Is this recipe vegan-friendly?

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce can be made vegan by swapping out the goat cheese for your favorite plant-based soft cheese and using vegan butter or olive oil instead of regular butter for toasting.

Can I grill the eggplant instead of roasting?

Definitely! Grilling imparts a smoky flavor and beautiful grill marks. Simply brush the slices with olive oil and grill over medium-high heat for 3–4 minutes per side, then proceed with the rest of the recipe as usual.

Final Thoughts

There’s something irresistibly satisfying about making and sharing big-flavored, veggie-forward sandwiches like these. Whether you go classic or play with the garnishes, Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce are the kind of meal you’ll crave again and again. Gather your ingredients, invite someone you love, and dig in—you might just spark a new favorite tradition.

Print