In a bowl, mix the ground beef with the seasoning powder and ½ tablespoon of salt. In a skillet or braising pot heat the oil over high temperature. Add the meat and cook, stirring and breaking the clumps that form until it has browned lightly, it will release some of its own grease which helps brown the meat.Add the water, tomato sauce, paprika, oregano, and hot sauce and mix them well, making sure there are no large clumps left. Lower the heat to the minimum, and cook until the liquid has evaporated, but the meat is still juicy. Taste it and season with salt to taste. Reserve.

Heat the oil in a skillet over medium-high heat, and brown the salami on both sides. Remove from the oil and place on a paper towel to wisk excess oil.

Boiled eggs: While the meat cooks, place the eggs in a small pot or saucepan and add enough water to cover them (see tips above). Cook over medium heat until the water breaks the boil.When it breaks the boil, turn off the heat, cover the pot, and wait 20 minutes. After 20 minutes, remove the hot water and add cold water. Press the eggs on the table to make it easier to remove the shell. Slice them and set them aside.Fry eggs: Heat the oil in a non-stick frying pan at medium-high heat and fry the eggs until the edges have turned golden brown but the yolk is still soft. Sprinkle with salt to taste.

Slice the bread in half. In a pan or griddle, heat until it is a little toasted. Remove it from the heat and set aside.

Take a slice of bread and add mayonnaise and ketchup to taste. Place the cabbage (optional for frikitaki) on top.For rikitaki: Top the cabbage with ground beef, then tomato, and finally eggs on top. Put the other slice of bread on top.For frikitaki: Top the cabbage with salami, then onion, and finally eggs on top. Put the other slice of bread on top.