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Peanut butter is placed on BOTH sides of bread, and the jelly goes in-between those layers of peanut butter. This keeps the jelly from making your bread soggy.
I've never had a problem with jelly-sogged bread.
This is the way
My approach for the more liquidy sandwich toppings is to deliberately give them direct access to the bread so that they soak up in it instead of dripping out. It doesn't get soggy because the bread is toasted.
Jelly stuck inside layers of impenetrable peanut butter sounds like a mess either when the sandwich compresses during the first bite or later on, when your bite includes the centre of jelly mass.
Though for maximizing peanut butter (which is also a worthy goal), you could do both pieces of toast but leave a gap in the middle of one (or both).
but how does the jelly crystalize in the bread then?
the best part of a PBJ is the smooth pb and the crunchy jelly.