If you’ve been searching for a comfort-packed, flavorful vegetarian delight, look no further than this Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe. Imagine tender, roasted eggplant rounds layered with creamy goat cheese, topped with gooey melted mozzarella, and lovingly nestled inside crusty bread—all brought together by a vibrant tomato tarragon sauce that adds freshness and complexity. This sandwich isn’t just a meal; it’s a celebration of textures and Mediterranean-inspired flavors that will have you craving another bite before you finish the first.
Ingredients You’ll Need
These ingredients are straightforward but come together in harmony to create something unforgettable. Each brings its own magic—whether it’s the creaminess of the goat cheese, the earthiness of roasted eggplant, or the fragrant herbs in the tomato tarragon sauce, this recipe makes the best out of simple components.
- 1 large eggplant, sliced into 1/2-inch rounds: The hearty base that roasts to silky perfection with a slight caramelized edge.
- 3 tablespoons olive oil, divided: Adds richness and helps create a beautifully roasted eggplant and sauce base.
- 1/2 teaspoon salt: Enhances the natural flavors of the vegetables and cheeses.
- 1/4 teaspoon black pepper: Adds a mild kick and depth to the sandwich.
- 4 crusty sandwich rolls or ciabatta rolls, sliced: The perfect vehicle, providing a satisfying crunch and chew.
- 6 ounces goat cheese, softened: Creamy, tangy, and divine, it offers a luscious layer that balances the smokiness of the eggplant.
- 1 cup shredded mozzarella cheese: Melts beautifully on top, adding gooey texture and mild flavor.
- 1 cup canned crushed tomatoes: The vibrant base of the tangy tomato tarragon sauce.
- 1 tablespoon tomato paste: Concentrates the tomato flavor for a richer sauce.
- 1 small shallot, finely minced: Provides subtle sweetness and onion-like depth without overpowering the sauce.
- 1 clove garlic, minced: Adds aromatic punch that complements the tomatoes and herbs.
- 1 tablespoon fresh tarragon, finely chopped: The star herb that gives this sauce its distinctive, slightly anise-like fragrance.
- 1/2 teaspoon dried oregano: Enhances the Mediterranean flavors making the sauce fragrant and robust.
- 1/4 teaspoon sugar: Balances the acidity of the tomatoes for a smoother taste.
- Additional salt and pepper to taste: To perfect the seasoning in the sauce and overall sandwich.
How to Make Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Step 1: Roast the Eggplant
Preheat your oven to 425°F. Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Arrange the slices on a baking sheet, giving them some space to roast evenly. Pop them in the oven and roast for 20 to 25 minutes until they turn tender and develop a lovely, light browning. Flip the slices halfway through to ensure both sides caramelize beautifully. This roast transforms the eggplant into a soft, flavorful highlight that will melt in your mouth.
Step 2: Prepare the Tomato Tarragon Sauce
While the eggplant roasts, heat the remaining olive oil in a small saucepan over medium heat. Add the finely minced shallot and garlic, cooking them gently until fragrant and softened—do not let them brown. Stir in the crushed tomatoes, tomato paste, dried oregano, sugar, and a pinch of salt and pepper. Let this simmer gently for about 10 minutes to let the flavors meld and the sauce thicken. Once off heat, fold in the freshly chopped tarragon, infusing the sauce with its bright, herbaceous notes that make this sandwich uniquely irresistible.
Step 3: Assemble and Bake the Sandwiches
Spread a generous layer of softened goat cheese onto the bottom halves of your crusty rolls. Arrange the roasted eggplant slices over the goat cheese, then spoon the luscious tomato tarragon sauce atop. Sprinkle shredded mozzarella onto each open-faced sandwich, giving you that dreamy melt you’re craving. Place the assembled halves on a baking sheet and return to the oven for 8 to 10 minutes. The cheese will bubble and brown slightly, binding all the flavors into one irresistible bite. Serve warm for the best experience.
How to Serve Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
Garnishes
Adding a fresh touch elevates this sandwich even further. I love garnishing with a few fresh tarragon leaves or a light drizzle of good-quality olive oil to highlight the herbal notes in the sauce. A sprinkle of cracked black pepper or some crushed red pepper flakes can also add a playful kick for those who enjoy a little heat.
Side Dishes
Pair this hearty vegetarian sandwich with crisp, refreshing sides like a simple arugula salad dressed with lemon vinaigrette or a vibrant cucumber and tomato salad to keep things light and fresh. For something warm, oven-roasted potato wedges or a bowl of minestrone soup beautifully complement the Mediterranean flavors without overpowering the main star.
Creative Ways to Present
For a stylish twist, serve these sandwiches open-faced on a wooden board with small bowls of extra tomato tarragon sauce for dipping. Alternatively, slice the sandwiches into halves or thirds to create sharing platters perfect for casual gatherings. You can even turn these into panini-style toasted sandwiches for extra crunch and a different texture experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe, store them in an airtight container in the refrigerator. It’s best to keep the sandwiches intact but separate the sauce to prevent the bread from becoming soggy. Consume within 2 days for optimal freshness and texture.
Freezing
Freezing these sandwiches is possible but not ideal due to the bread and fresh ingredients. If you must freeze, remove the bread and sauce, freeze the roasted eggplant and cheese separately in airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating and assembling fresh sandwiches.
Reheating
Reheat the sandwich in a preheated oven at 350°F for 10-12 minutes or until the cheese is bubbly and the sandwich is warmed through. Avoid microwaving to keep the bread crusty and prevent the sandwich from becoming soggy—the oven method preserves the texture and flavor beautifully.
FAQs
Can I use fresh basil instead of tarragon in this recipe?
Absolutely! While tarragon gives the tomato sauce its characteristic anise-like flavor, fresh basil is a wonderful substitute that provides a sweet, peppery note. It slightly changes the flavor profile but remains delicious.
Is this sandwich suitable for vegans?
This particular recipe uses goat cheese and mozzarella, which are dairy products, so it is not vegan. However, you can easily substitute vegan cheese alternatives to make it vegan-friendly without sacrificing much on taste.
How do I prevent the eggplant from getting soggy?
Roasting the eggplant at a high temperature until nicely browned helps evaporate excess moisture and prevents sogginess. Avoid overcrowding the baking sheet to allow proper air circulation and even roasting.
Can I make the tomato tarragon sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the fridge. The flavors will deepen over time, making it even more delicious when you’re ready to assemble your sandwiches.
What kind of bread works best for these sandwiches?
Crusty rolls, ciabatta, or any artisan bread with a sturdy crumb hold up best to the moisture of the sauce and the richness of the cheese. Avoid very soft sandwich bread to prevent sogginess.
Final Thoughts
There’s something truly special about crafting Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe at home—it’s a comforting, vibrant, and hearty vegetarian meal that feels indulgent yet wholesome. Whether you’re sharing with friends or enjoying a cozy solo lunch, this recipe is bound to become one of your favorites. Don’t hesitate to dive in and savor every flavorful layer—your taste buds will thank you!
Print
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delicious Eggplant and Goat-Cheese Sandwiches with a flavorful Tomato Tarragon Sauce, baked to perfection with melted mozzarella cheese, perfect for a satisfying vegetarian main course.
Ingredients
Eggplant and Sandwich
- 1 large eggplant, sliced into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 crusty sandwich rolls or ciabatta rolls, sliced
- 6 ounces goat cheese, softened
- 1 cup shredded mozzarella cheese
Tomato Tarragon Sauce
- 1 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tablespoon fresh tarragon, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
- Additional salt and pepper to taste
Instructions
- Roast the Eggplant: Preheat the oven to 425°F. Brush the eggplant slices on both sides with 2 tablespoons of olive oil and season with salt and black pepper. Arrange the slices on a baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
- Prepare the Tomato Tarragon Sauce: While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté the minced shallot and garlic until softened, about 2-3 minutes. Stir in the crushed tomatoes, tomato paste, dried oregano, sugar, and a pinch of salt and pepper. Simmer the sauce for 10 minutes, then remove from heat and stir in the fresh chopped tarragon.
- Assemble the Sandwiches: Spread the softened goat cheese evenly on the bottom halves of the sandwich rolls. Layer with the roasted eggplant slices, then spoon the tomato tarragon sauce over the eggplant. Sprinkle shredded mozzarella cheese on top.
- Bake the Sandwiches: Place the assembled sandwiches on a baking sheet and bake in the oven for 8 to 10 minutes, or until the mozzarella cheese is melted and bubbly. Serve the sandwiches warm for the best flavor and texture.
Notes
- For extra flavor, lightly toast the sandwich rolls before assembling.
- If fresh tarragon is unavailable, fresh basil can be used as a substitute.
