Begin by adding the cottage cheese or Greek yogurt to a small bowl. Stir in the shredded mozzarella, a spoonful of Parmesan, and a pinch of garlic powder, onion powder, salt, and pepper. Mix everything together until the texture becomes thick, creamy, and easy to spread. If you prefer a smoother filling, blend the cottage cheese for a few seconds before mixing — it will create a meltier, ricotta-like base.

Lay out your first slice of bread on a clean surface. Spread a generous, even layer of the cheese mixture over the entire surface, reaching the edges so every bite is flavorful. Make sure the layer is thick enough to add creaminess but not so heavy that it spills out during grilling.

If you’re adding turkey, chicken, or another lean protein, place a thin layer on top of the cheese mixture. Keep the pieces small so the sandwich seals properly. Add a small handful of extra mozzarella on top — this creates that classic stretchy grilled cheese pull and helps bind everything together.

Place the second slice of bread on top, making sure the outer side is lightly buttered or sprayed with olive oil. Ensure the buttered side faces outward, as this is what helps the sandwich crisp up into a golden crust.

Heat a skillet over medium-low heat. Once warm, set the sandwich in the pan and cook slowly for 3–5 minutes on each side. Press down gently with a spatula to help the bread toast evenly and the cheese melt fully. Flip only when the bottom turns golden brown and crisp, then repeat on the other side.

When both sides are toasted and the cheese is visibly melted, remove the sandwich from the pan and let it rest for about a minute. This short resting time helps the cheese settle so it doesn’t spill out when slicing.

Slice the sandwich diagonally for the best presentation and a perfect cheese-pull moment. Serve immediately while hot and melty, and enjoy the combination of crispy bread and high-protein, ultra-creamy filling.