4 thick-cut slices of bread such as "Texas Toast Thick-Sliced Bread"
8 slices deli provolone cheese
1 - 1 1/2 cups shredded mozzarella & provolone blend cheese such as Sargento's, (as desired)
1 stick butter, sliced into tablespoons
Optional Additions:
4 strips crisp-cooked lean quality bacon
sautéed onions or deep-fried onion rings
Place 2 leftover salisbury steak patties topped with the gravy and mushrooms onto a microwave-safe plate. Heat on 50% power for approx. 2 minutes. (*Time depends on the strength of your microwave. You want them warmed through). Onto two slices of bread, place two slices provolone cheese each. Top each with some shredded mozzarella & provolone blend cheese. Top each with a warmed salisbury steak patty and a little mushroom gravy. Top each with more mozzarella and provolone slices. Top each with one more slice of bread (making two complete sandwiches). In a non-stick griddle pan or large frying pan, place 4 Tbl. butter, (two pats close to each other per sandwich), onto pan and melt over medium heat. Use a spatula to guide the butter as it melts, keeping it into two separate pools the same size as the bread. Place each sandwich onto each pool of melted butter, lifting lightly with a spatula and moving it over and into the butter to absorb it all evenly. Cook over medium heat until deep golden browned on the bottom. Slide sandwiches to the side of the pan, or remove to a plate if you need to. Melt 4 more Tbl. butter the same way. This will bubble fiercely and melt quickly, so turn the heat down just a tad. Carefully turn sandwiches over and place onto new pools of butter to brown other side. Remove to a cutting board and slice in half with a large, sharp knife, cutting corner-to-corner. Serve hot.