Dominican Salami y Queso Sandwich
A beloved Dominican street food and casual lunch, this simple sandwich combines crispy-fried salami and melty fried cheese stacked on a soft roll with tangy pickled onions. No fuss, maximum flavor—ready in less than an hour.
Steps
Before you start
- Make the pickled onions first so they have time to marinate while you prepare the other ingredients
- Pat the salami and cheese slices dry with paper towels—this prevents hot oil from splattering
- Have all ingredients assembled and ready to go; frying happens quickly and you'll need to work efficiently
- Ensure your rolls are fresh and sturdy enough to hold the hot, oily filling without collapsing
Prepare Pickled Onions
- In a small bowl, combine ½ cup white vinegar, ¼ cup water, ½ tsp salt, and ½ tsp sugar (if using).
- Slice 1 medium red onion into thin rings and add to the bowl.
- Stir to combine.
- Let sit for at least 15 minutes while you prepare the other ingredients.
- The onions will soften and become translucent as they pickle.
- These can be made several hours or up to 3 days ahead.
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Ready when: Onions are translucent and slightly softened
Slice Salami and Cheese
- Pat the salami and cheese slices dry with paper towels if they seem moist.
- If your salami is a whole piece, slice it into thin rounds about ⅛-inch thick.
- If the cheese is a block, cut it into slices about ¼ inch thick.
- Spread everything on a cutting board so it's ready to use.
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Ready when: All pieces are uniformly sliced and patted dry
Tip: Drying the cheese prevents hot oil from splattering and helps it brown evenly without sticking
Heat Oil in Skillet
- Pour 3 tablespoons vegetable oil into a medium (10-inch / 25 cm) skillet and set over medium-high heat.
- Let it heat for about 1 minute until shimmering.
- Test the temperature by carefully holding a piece of salami near the surface—it should sizzle immediately on contact.
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Ready when: Oil shimmers and moves easily in the pan; a test piece of salami sizzles on contact
Tip: Don't let the oil smoke—if it's too hot, the salami will brown too quickly outside and stay soft inside
Fry Salami Until Crispy
- Working in batches if needed to avoid crowding, add the salami slices to the hot oil.
- Fry for 2–3 minutes on the first side, then flip with tongs and fry for another 1–2 minutes until the edges curl and the surface is browned and crispy.
- The salami should smell fragrant and slightly smoky.
- Transfer with tongs to a paper towel–lined plate to drain.
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Ready when: Salami edges curl and the surface is deep golden-brown and crispy
Tip: Overcrowding the pan drops the oil temperature; fry in two batches if needed to maintain a good sizzle
Fry Cheese Until Golden
- In the same oil (add a splash more from your measure if it seems absorbed), fry the cheese slices 2–3 at a time.
- Fry for 1–1.5 minutes per side until golden-brown on both sides.
- The cheese should soften slightly and wobble when nudged with a spatula, but still hold its shape—not completely melted.
- Transfer to paper towels to drain.
- Work quickly; cheese cooks much faster than salami.
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Ready when: Cheese is golden-brown on both sides and wobbles slightly but holds its shape
Tip: Cheese can burn quickly—lower the heat to medium if needed, and watch closely for the first batch
Toast Rolls (Optional)
- If desired, wipe out excess oil from the skillet with a paper towel and place the rolls cut-side down over medium heat for about 30 seconds per side to warm and lightly toast.
- This adds structure and prevents sogginess.
- Transfer to a plate.
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Ready when: Rolls are warm and lightly golden on the cut sides
Tip: Toasting the rolls prevents sogginess and adds wonderful flavor—worth the extra minute
Build and Serve
- Place each warm roll on a plate.
- Top the bottom half with 2–3 slices of hot fried salami and 2–3 slices of hot fried cheese (while still warm).
- Spoon a generous amount of pickled onions and about 1 tablespoon of their pickling liquid on top.
- Close with the top of the roll and serve immediately while everything is still warm.
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Ready when: Sandwich is assembled with hot fillings and pickled onions on top
Tip: Eat immediately while the cheese and salami are still warm. The contrast between hot fried ingredients and cool, tangy onions is what makes this sandwich special
Good to know
Tips
- This is traditionally eaten for breakfast, lunch, or a light dinner in the Dominican Republic. Pair it with a fresh juice or hot chocolate for the full experience.
- The key to a great salami y queso is the contrast between hot, crispy fried ingredients and cool, tangy pickled onions. Don't skip the pickled onions.
- If your salami is very thick, pound it gently with the side of a knife to thin it slightly—it will fry more evenly and crisp up better.
- Toasting the rolls prevents sogginess and adds wonderful flavor. It's a small step that makes a big difference in the final sandwich.
Make ahead
The pickled onions can be made up to 3 days ahead and stored in the refrigerator in their brine. Assemble and fry the salami and cheese just before serving for best texture and crispness.
Storage & reheating
Store leftover pickled onions in the refrigerator in their pickling brine for up to 1 week. Fried salami and cheese are best eaten fresh but can be refrigerated in an airtight container for up to 2 days; reheat briefly in a hot skillet (though texture may not be quite as crispy). Assembled sandwiches do not store well; assemble to order for best results.
Substitutions
- Dominican salami or other dry-cured salami → Italian salami, Spanish chorizo, or any dry-cured salami. The flavor will vary, but the sandwich will still be delicious. Dominican salami is preferred for authentic flavor.
- queso de freír or white frying cheese → queso fresco, halloumi, or mozzarella. Choose a cheese that doesn't fully melt when fried. Halloumi is particularly excellent and holds its shape beautifully.
- red onion → white onion or yellow onion. Any onion works, though red onion provides better color and a sweeter, milder flavor for pickling.
- sandwich rolls → ciabatta rolls, soft hero rolls, or telera rolls. Use any soft, sturdy roll that won't fall apart when filled. Telera rolls are traditional in Dominican cuisine.
