If you’re craving a sandwich that delivers layers of bold, fresh flavors and a satisfying combination of textures, the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe is an absolute must-try. This delightful creation brings tender roasted eggplant, creamy goat cheese, and a vibrant, herb-infused tomato tarragon sauce together in perfect harmony. Each bite is a celebration of Mediterranean-inspired goodness, offering both comfort and elegance wrapped up in a crusty sandwich roll. Whether it’s a weekday lunch or a casual dinner, this recipe is sure to become a treasured staple in your kitchen rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role in creating an irresistibly flavorful sandwich, from the smoky roasted eggplant to the creamy tang of goat cheese and the fresh brightness of the tomato tarragon sauce.
- 1 medium eggplant: Choose a firm, glossy eggplant for tender, creamy slices after roasting.
- 2 tablespoons olive oil: Used for roasting the eggplant to achieve perfect caramelization and for the sauce’s smooth texture.
- Salt and pepper to taste: Essential for seasoning each element and balancing flavors beautifully.
- 4 ounces goat cheese, softened: Provides a rich, tangy creaminess that complements the eggplant perfectly.
- 4 crusty sandwich rolls or ciabatta buns: Their sturdy texture keeps your sandwich intact and adds a delightful crunch.
- 1 tablespoon butter (optional, for toasting buns): Adds a golden, buttery richness to your sandwich exterior if you choose to toast.
- 1 tablespoon olive oil (for sauce): Creates a fragrant base for the tomato tarragon sauce.
- 2 cloves garlic, minced: Adds aromatic depth to the sauce, gently sautéed to release flavor without overpowering.
- 1 1/2 cups cherry tomatoes, halved: The star of the sauce, offering sweetness and acidity that burst with every spoonful.
- 1 tablespoon tomato paste: Concentrates the tomato flavor for a rich, velvety sauce.
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried): Infuses the sauce with a subtle herbal anise note that’s refreshingly unique.
- 1 teaspoon balsamic vinegar: Adds a tangy sweetness that perfectly balances the sauce’s flavors.
How to Make Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Step 1: Roast the Eggplant
First, preheat your oven to 400°F. Lay out the eggplant slices on a baking sheet in a single layer. Brush both sides generously with olive oil and sprinkle with salt and pepper. Roast the eggplant for about 20 to 25 minutes, flipping the slices halfway through to ensure even cooking and golden edges. The goal here is tender, lightly caramelized eggplant that melts in your mouth and creates a perfect base for your sandwich fillings.
Step 2: Prepare the Tomato Tarragon Sauce
While the eggplant roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for just 30 seconds to awaken those lovely aromas without browning. Add the halved cherry tomatoes and tomato paste, cooking for 5 to 7 minutes, and gently press the tomatoes to release their juices. Once softened, stir in freshly chopped tarragon, balsamic vinegar, and season with salt and pepper. Let it simmer for another 2 minutes until the sauce thickens slightly and the flavors meld beautifully.
Step 3: Toast the Sandwich Rolls
If you enjoy a little extra crunch and buttery aroma, toast your sandwich rolls with a bit of butter in a skillet or toaster oven until golden. This step is totally optional but highly recommended to add a delightful texture contrast to the creamy and juicy fillings.
Step 4: Assemble the Sandwiches
Spread the softened goat cheese generously on the bottom halves of your rolls. Pile on the warm roasted eggplant slices, then spoon over a hearty amount of the vibrant tomato tarragon sauce. Cap the sandwiches with the top halves of the rolls, press gently, and serve immediately while everything is still warm and inviting.
How to Serve Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Garnishes
To elevate your sandwiches even further, consider fresh garnishes like a handful of peppery arugula or tender baby spinach leaves. They add a refreshing crunch and a pop of color that brightens the whole dish. A sprinkle of freshly cracked black pepper or extra tarragon leaves can also add a gourmet touch.
Side Dishes
This sandwich pairs wonderfully with light, vibrant sides such as a crisp green salad with lemon vinaigrette or a bowl of rustic tomato soup. If you want something heartier, roasted potatoes or sweet potato fries complement the Mediterranean flavors beautifully without overpowering the main event.
Creative Ways to Present
For a casual get-together, cut the sandwiches into halves or thirds and arrange them on a wooden board with small bowls of extra tomato tarragon sauce for dipping. Adding colorful pickled vegetables or olives around the platter will make the presentation pop and encourage friendly sharing.
Make Ahead and Storage
Storing Leftovers
If you happen to have some leftover eggplant or tomato tarragon sauce, store them separately in airtight containers in the refrigerator for up to three days. Assemble your sandwiches fresh to keep that perfect texture contrast between crisp bread and juicy fillings.
Freezing
The tomato tarragon sauce freezes well, so consider doubling the sauce recipe and freezing half in a small container for easy future use. The eggplant and assembled sandwiches, however, are best enjoyed fresh to maintain flavor and texture.
Reheating
Reheat the sauce gently in a saucepan over low heat until warmed through. For the eggplant, a quick zap in the microwave or a brief warm-up in the oven works well. Toast your sandwich rolls again if needed and assemble for a satisfying meal that feels freshly made.
FAQs
Can I use a different cheese instead of goat cheese?
Absolutely! While goat cheese offers a unique tang and creaminess, you can swap it for feta, cream cheese, or even a mild mozzarella depending on your preference. Just keep in mind that the flavor profile will change slightly.
Is this recipe vegan-friendly?
To make the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe vegan, simply replace the goat cheese with a plant-based alternative and opt for a vegan butter or omit butter entirely when toasting the buns. The tomato tarragon sauce is naturally vegan as written.
Can I prepare the tomato tarragon sauce in advance?
Yes! The tomato tarragon sauce actually benefits from some resting time as the flavors deepen and harmonize. Make it up to three days ahead and store it in the refrigerator until you’re ready to use it.
What type of bread is best for these sandwiches?
Sturdy, crusty breads like ciabatta, baguettes, or rustic sandwich rolls work best. They hold up well to the moist fillings without becoming soggy and add a wonderful contrast in texture.
How can I make this sandwich heartier?
Add fresh greens such as arugula or sautéed spinach for extra nutrition and texture. You might also layer in slices of roasted red pepper or avocado to enhance richness and make it even more filling.
Final Thoughts
Making the Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe is truly a delight from start to finish. It transforms simple, wholesome ingredients into something downright irresistible and memorable. Whether you’re feeding yourself or impressing friends, this sandwich shines in flavor, texture, and charm. Give it a try, and I promise it’ll become a delicious favorite you’ll want to revisit again and again.
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
Delight in these flavorful Eggplant and Goat-Cheese Sandwiches featuring tender roasted eggplant slices layered with creamy goat cheese and topped with a vibrant tomato tarragon sauce. Toasted crusty rolls add the perfect crunch, making this Mediterranean-inspired vegetarian main course a satisfying meal.
Ingredients
For the Sandwiches
- 1 medium eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, softened
- 4 crusty sandwich rolls or ciabatta buns
- 1 tablespoon butter (optional, for toasting buns)
For the Tomato Tarragon Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat and roast eggplant: Preheat the oven to 400°F. Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast for 20 to 25 minutes, flipping halfway through, until the slices are golden and tender.
- Prepare tomato tarragon sauce: While the eggplant roasts, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in halved cherry tomatoes and tomato paste. Cook for 5 to 7 minutes, smashing the tomatoes slightly as they soften to release their juices. Add chopped tarragon, balsamic vinegar, and season with salt and pepper. Allow the sauce to simmer for another 2 minutes, then remove from heat.
- Toast sandwich rolls: If desired, toast the sandwich rolls by spreading a little butter on the cut sides and warming them in a skillet or toaster oven until golden and crisp.
- Assemble sandwiches: Spread a generous layer of softened goat cheese on the bottom half of each roll. Top with several roasted eggplant slices, then spoon warm tomato tarragon sauce over them. Place the top half of the bun on each sandwich and serve immediately for best flavor and texture.
Notes
- To make the sandwiches heartier, consider adding fresh arugula or sautéed spinach as an additional layer.
- For a vegan alternative, substitute the goat cheese with a plant-based cheese of your choice.
- The tomato tarragon sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days, making meal prep easier.
