Perhaps it’s a bit silly to make a peanut-butter-and-jelly sandwich on a rich, soft bread like brioche, but I figured, why not? But at lunchtime I discovered why not: this bread is so soft that it practically vanishes in one’s mouth — not a good thing when each slice has so many calories — so in the future I’ll toast the brioche before making a sandwich out of it. (This will be even more clearly necessary when I make a tuna salad or chicken salad sandwich. It’s worth noting that at Flour, the sandwiches are made on focaccia, not brioche, which is a much sturdier bread.)