This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.
Ensure the olive-oil packed tuna is well-drained if you prefer a less oily filling; however, the oil contributes to richness. When pressing the bread into the crushed potato chips, apply firm, even pressure to ensure maximum adhesion for that signature crunch. For a more consistent golden-brown crust and enhanced flavor, consider lightly brushing the chip-coated bread with mayonnaise or olive oil before grilling, rather than using a dry pan, as this can lead to more even browning and prevent the chips from burning. The whipped cream cheese acts as a delightful creamy barrier, preventing the bread from becoming soggy while adding a subtle tang to balance the savory tuna.