Tres Golpes Breakfast Sandwich (Dominican) | CookOS

Tres Golpes Breakfast Sandwich

Name: Tres Golpes Breakfast Sandwich (Dominican)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Dominican
Ingredients: 1 Dominican sweet bread roll; 2 large eggs; 3 slices Dominican frying cheese; 3 slices Dominican salami; 3 tbsp mayonnaise; 1 tbsp ketchup; 1/4 cup pickled red onions

The Tres Golpes is a beloved Dominican breakfast sandwich layering fried cheese, fried salami, and runny eggs on toasted sweet bread, finished with pickled red onions and a tangy mayo-ketchup sauce. Its standout trait is the contrast between crispy fried components and the creamy, bright acidity of pickled onions.

🌍Dominican 🏷️Tres golpes 🏷️Breakfast sandwich 🏷️Sandwich 🏷️Fried cheese Salami

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by devourpower

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Ingredients

1 Dominican sweet bread roll
2 large eggs
3 slices Dominican frying cheese
3 slices Dominican salami
3 tbsp mayonnaise
1 tbsp ketchup
1/4 cup pickled red onions

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Instructions

1
Slice the Dominican sweet bread roll in half lengthwise.
2
Toast the bread, cut-side down, on a panini press or griddle until golden brown.
3
While the bread toasts, cook two eggs on a griddle to your desired doneness (the video shows them runny).
4
In a small bowl, mix mayonnaise and ketchup to create the sauce.
5
Spread a layer of the mayo-ketchup sauce on the inside of the toasted bread.
6
Layer three slices of fried Dominican cheese onto the bottom half of the bread.
7
Add three slices of fried Dominican salami on top of the cheese.
8
Carefully place the two cooked eggs over the salami.
9
Top the eggs with pickled red onions.
10
Drizzle with more mayo-ketchup sauce.
11
Place the top half of the bread on, close the sandwich, and slice in half.
12
Serve immediately, with extra sauce on the side for dipping.

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Tips & Notes

Pro tips

Fry the cheese slices until the edges are golden and crispy but the center stays soft—about 1–2 minutes per side. Don't overcook or it hardens.
Toast the sweet bread roll until deeply golden on the outside to provide structural integrity against the runny egg yolks and sauce.
Cook eggs in the same pan used for cheese and salami to capture the residual fat and flavor; this enriches the final sandwich.
Assemble immediately after cooking—warm components on warm bread prevent sogginess and keep the textures distinct.

Substitutions

Dominican salami → Spanish chorizo or any firm cured sausage (will have different flavor profile)
Dominican sweet bread → brioche or soft Hawaiian roll (texture will be slightly less dense)
Pickled red onions → fresh red onion thinly sliced with a squeeze of lime (loses the tanginess and preservation aspect)

Storage & make-ahead

Tres Golpes is best eaten fresh. Leftovers can be wrapped and refrigerated up to 1 day; reheat the bread briefly before eating, though texture will soften.

Common Questions

What is Tres Golpes and why is it called that?

Tres Golpes means 'three hits' in Spanish, referring to the three main protein components: fried cheese, fried salami, and eggs. It's a staple Dominican breakfast known for its bold, savory flavors.

Can I use regular cheddar or mozzarella instead of Dominican frying cheese?

Regular cheese will melt differently and won't fry properly. Dominican frying cheese (queso de freír) has a high melting point and holds its shape. Halloumi or paneer are acceptable substitutes.

How runny should the egg yolks be?

The yolks should be fully runny so they soak into the bread and mix with the mayo-ketchup sauce. Cook over medium heat for 2–3 minutes until whites are set but yolks jiggle when the pan moves.

Can I make this ahead or prep components in advance?

Fry the cheese and salami ahead and reheat briefly before assembly. Pickled onions keep refrigerated for up to 2 weeks. Assemble the sandwich fresh to keep the bread toasted and eggs warm.

What's the mayo-ketchup sauce ratio?

The standard is 3 parts mayonnaise to 1 part ketchup (3 tbsp mayo, 1 tbsp ketchup). Mix and spread generously on the toasted bread before layering fillings.