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Rikitaki and Frikitaki [Video+Recipe] Ground Beef or Salami & Egg Sandwiches)

Learn how to make Rikitaki y Frikitaki, the Dominican sandwiches with egg, green tomatoes, and ground meat or salami popular with night revelers and weekend partiers.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 portions
Calories: 455 kcal
Course: Lunch , Dinner
Cuisine: Dominican

Ingredients

For making rikitaki
  • 1 pound ground beef 80/20, grade B
  • 1 tablespoon seasoning powder or ¼ cup liquid seasoning (see tips above)
  • 1 tablespoon salt (or to taste), divided
  • 1 tablespoon vegetable oil
  • 1 cup tomato sauce or 2 tablespoons of tomato paste
  • 1 teaspoon ground paprika (optional)
  • 1 tablespoon ground oregano
  • ½ teaspoon hot sauce optional
  • 4 loaves pan de agua (see tips above)
  • ½ head cabbage shred cabbage very fine
  • 2 thinly sliced green tomatoes
  • Ketchup to taste
  • Mayonnaise to taste
For making frikitaki
  • 1 cup vegetable oil (for frying)
  • ½ pound Dominican salami cut into 12 thin slices
  • 4 eggs
  • salt
  • 4 loaves pan de agua (see tips above)
  • ½ head cabbage shred cabbage very fine
  • 2 Thinly sliced red onion (optional)
  • Ketchup to taste
  • Mayonnaise to taste

Instructions

1. Cook the ground meat (just for rikitaki)
    Cup of Yum
  1. 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.
1. Fry salami (just for frikitaki)
  1. 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.
2. Cook the eggs
  1. 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.
3. Toast the bread
  1. 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.
4. Assemble
  1. 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.

Nutrition Information

Calories 455kcal (23%) Carbohydrates 17g (6%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 244mg (81%) Sodium 2338mg (97%) Potassium 928mg (27%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1381IU (28%) Vitamin C 61mg (68%) Calcium 170mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 4portions

Amount Per Serving

Calories 455

% Daily Value*

Calories 455kcal 23%
Carbohydrates 17g 6%
Protein 28g 56%
Fat 31g 48%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 244mg 81%
Sodium 2338mg 97%
Potassium 928mg 20%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1381IU 28%
Vitamin C 61mg 68%
Calcium 170mg 17%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.