• Begin preheating a sandwich press or skillet over medium heat as you prepare the sandwiches. If the chicken is cold, warm it gently in the microwave. (I like to freeze packs of the chicken for making these, so I defrost them prior to starting)
• Lightly butter the outsides of the sandwiches. On the inside, start with a thin layer of mayo on the bottom (just one side), then layer the provolone cheese, chicken, then cheddar cheese.
  
• Toast the sandwiches until golden brown, about 2-3 minutes in a sandwich press or 2-3 minutes per side in a skillet.
• Slice in half diagonally and serve immediately. (Optionally, serve with the tomato soup included in this recipe! One batch makes enough for a dip, double the recipe if you want more soup.)

Optional, Tomato Soup for Dipping:

• This is a simple way to add extra flavor to canned tomato soup, that can be prepared along with the sandwiches. It makes enough for dipping, but you can double the recipe if you want more soup.
• Warm the olive oil over medium heat in a small pot. Once hot, add the minced garlic. If you want a little spice, add some red pepper flakes along with the garlic. Cook, stirring frequently, until very fragrant, about 1 minute.
• Add the condensed soup to the pot and mix to incorporate. Rather than adding one full can of water as instructed on the label, add about half a can of water for a thicker consistency. Mix in the water and bring the soup to a simmer until ready to serve. Top with more red pepper flakes if desired.