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.
Opt for high-quality, olive-oil packed tuna; it brings superior flavor and moisture to the filling. The choice of potato chips is crucial for texture; a kettle-cooked variety will offer a robust crunch that stands up to grilling. For an elevated experience, consider lightly buttering the non-chip side of the bread before grilling to achieve an even richer, golden crust. Monitor your grill pan closely to prevent burning the chips while ensuring the cheese melts thoroughly and the bread crisps perfectly.