> Further support for the "PB on top, then flip to have PB on bottom" school:
>
> Jelly of any sort is likely to soak through the bread and make a mess on whatever is underneath it. If the PB is on the bottom, however, it creates a thick protective layer to prevent gravity from making an oozy mess.

Really, the jelly soaking through the bread is only a problem if you're not going to eat the sandwich right away. There are many ways to solve this problem. You could use thicker or denser bread, or less runny jelly. Or, you could bring all your ingredients in separate containers and assemble your sandwich on site, pre-consumption. I often use the latter method with tuna fish, because I like it with plenty of mayo in it and it tends to sog the bread.

Another solution is to toast your bread. Not only does it delay the bread-sog factor, but toasted PB&J sandwiches RULE.

Gri"a toasted, K-cut PB&J sandwich is possibly the most ruling lunchfood in the universe"shny