Fruit Sando

Name: Fruit Sando
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 small kiwis, peeled and halved lengthwise along the flatter side; 8 small- to medium-sized strawberries, trimmed and halved lengthwise along the flatter side; 1 mango, cut into 16 batons about 1/3-inch thick and 1 1/2-inches long; 1 cup heavy whipping cream, cold; 1 1/2 tablespoons sugar; 1/4 teaspoon vanilla extract; Eight 1/2-inch-thick slices store-bought or homemade shokupan (Japanese milk bread; see Cook’s Note)

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Level: Easy

Total: 2 hr 20 min
Active: 20 min

Yield: 4 servings

Generally eaten as a snack or for breakfast, fruit sandwiches are thought to have been created in Japan more than a century ago. You can find them at bakeries, cafes and convenience stores, but they are really easy to make at home. Choose one type of fruit or several kinds (just be sure it is fresh and ripe), then layer the pieces with sweetened whipped cream between thick slices of fluffy milk bread. How the cross section looks after you cut the sandwich depends on how you arrange the fruit. Search the Internet for other ideas and get as creative as you like.

Level: Easy

Total: 2 hr 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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2 small kiwis, peeled and halved lengthwise along the flatter side

8 small- to medium-sized strawberries, trimmed and halved lengthwise along the flatter side

1 mango, cut into 16 batons about 1/3-inch thick and 1 1/2-inches long

1 cup heavy whipping cream, cold

1 1/2 tablespoons sugar

1/4 teaspoon vanilla extract

Eight 1/2-inch-thick slices store-bought or homemade shokupan (Japanese milk bread; see Cook’s Note)

Directions

Gently pat the kiwis, strawberries and mango dry.
Whisk together the cream, sugar and vanilla in a large bowl until almost stiff peaks form. (You don’t want to over-whip the mixture, but it needs to be a little stiffer than standard whipped cream in order to hold the sandwich together.)
Lay the milk bread on a cutting board in 2 rows of 4 slices. Spread one-eighth of the whipped cream evenly on each slice.
Place half a kiwi in the middle of each bottom slice of bread. Place half a strawberry at each corner of each bottom slice, with the stem end facing the kiwi. Place a piece of mango along the length of the top of each strawberry, fitting it between the berry and the kiwi.
Cover each sandwich with one of the top slices of bread, cream-side down.
Carefully and tightly wrap each sandwich in a piece of plastic wrap, then lightly and evenly press on it with your hand. Refrigerate for 2 hours or up to 8 hours.
Unwrap the sandwiches and carefully cut off the crusts if you like with a serrated knife. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.

Cook’s Note

These sandwiches work best in terms of fit and appearance if you use square store-bought milk bread, which is generally perfectly square. But homemade milk bread is fine, too, and will taste just as good. You can remove the crusts from the bread before you assemble the sandwiches, but the presentation is usually better when you do it after.