Sandwiches – Why Do Some Sandwiches Feel Creamy?

I think this is a perfectly legitimate question. Flat plating of a grilled sandwich will almost always result in the bottom piece of bread being steamed by the time it is eaten. Grilling with thicker or denser bread somewhat alleviates the problem, as well as grilling with a roll sliced and grilled on the cut side.

As for presentation, your method is definitely not unheard of. The comment about the Club Sandwich is point on. You might also consider serving your sandwich with one half of the sandwich laying against some chips or veggie slices (carrot or celery sticks). That would keep the steam from developing under the sandwich. Then place the second half on the plate, barely overlapping the first. Grilled sandwiches are just one of those things that don't hold too long for service.

I've done it before without problems. Even if they're peanut butter & jelly (something that's typically stored in the fridge), it has so much sugar in it that it's inhospitable to microbes.

If you want to play it extra safe, and the sandiwiches won't be easten shortly after you leave, you could place them in the freezer and then let them thaw in your bag.

... all that being said, if you're in the US, the TSA considers peanut butter to be a gel, so won't let you fly with a container of it. I have no idea what their rules are in sandwich form. (I've never tried it, as I typically fly w/ cold cut sandwiches, and just take them straight from the fridge before I go).

update from Erica : "I have flown with peanut butter sandwiches in our carryons. New TSA rules mean pulling it out of bags to send through the scanners, but they had no objections."