Put salt on the meat and knead it/work it until it becomes firm.

Chop pancetta and add it to the ground meat. Mix it well.

Make your grill/pan as hot as possible.

Chop the onion coarsely.

Make balls of about 85 grams from the meat mixture. Make 4 per person.

Place the balls on the hot pan/grill with a good distance between them.

Place baking paper on one ball and press the meat flat with something heavy, such as a small pot. Hold the press on the meat for about 5-10 seconds and continue to the next piece. Sprinkle a generous layer of chopped onion on top of the meat.

Flip the meat after about 3 minutes and put two slices of cheese on each.

Sprinkle the meat with dashi and cover the pan/grill. This makes the cheese melt faster.

After another 3 minutes, remove the meat from the pan.

Heat your panini press/toast iron to maximum heat.

Spread a very thin layer of Dijon mustard on the inside of the bread.

Put 2 patties on one slice of bread and then place another slice of bread on top. Place another 2 patties on top and finally another slice of bread.

Place the meat in the hot press, and it is important not to press it flat, so all the juice from the meat is lost. It should just toast the bread. It takes a few minutes.

Your perfect cowboy toast is now ready to serve.

Enjoy!