Best Creamy Kiwi Sandwich Recipes

FRUIT SANDWICH

Fruit Sandwich image

The origins of the fruit sandwich are believed to go back to Japan's luxury fruit stores and the fruit parlors attached to them. This version comes from Yudai Kanayama, a native of Hokkaido who runs the restaurants the Izakaya NYC and Dr Clark in New York. Fresh fruit - fat strawberries, golden mango, kiwi with black ellipses of seeds, or whatever you like - is engulfed in whipped cream mixed with mascarpone, which makes it implausibly airy yet dense. (In Japanese, the texture is called fuwa-fuwa: fluffy like a cloud.) Pressed on either side are crustless slices of shokupan, milk bread that agreeably springs back. The sandwich looks like dessert but isn't, or not exactly; it makes for a lovely little meal that feels slightly illicit, as if for a moment there are no rules.

Provided by Ligaya Mishan

Categories breakfast, brunch, lunch, snack, sandwiches, dessert, main course

Time 1h20m

Yield 2 sandwiches (2 to 4 servings)

Number Of Ingredients 5

Ingredients

3/4 cup plus 3 tablespoons/200 grams mascarpone
1 tablespoon honey
3/4 cup plus 2 tablespoons/200 grams heavy cream, chilled
4 slices shokupan (milk bread) or any fluffy white sandwich bread
8 to 10 pieces cut fruit (1-inch chunks), such as strawberries, banana, mango and kiwi

Steps:

Chill a mixing bowl and the beater attachments of a hand mixer in the refrigerator for 15 minutes. (A metal bowl will chill more quickly than glass.) Meanwhile, in a separate large bowl, mix the mascarpone with the honey until smooth.
Place the chilled mixing bowl in another, larger bowl filled with ice water, to keep it cold. Pour the chilled heavy cream in the mixing bowl. (The colder everything is, the less time it will take to whip the cream and the lighter and fluffier it will be.) Using a hand mixer with the chilled beater attachments, beat the cream until stiff enough to hold peaks, 5 to 8 minutes on medium.
Add the whipped cream to the mascarpone and gently combine. The mixture should be fairly firm, so it won't squeeze out the sides of the sandwich when slicing. (If the mixture is too soft, chill briefly until firmer but still spreadable, about 5 minutes.)
Take the 4 slices of bread and cut off the crusts on all 4 sides. Using a spatula, spread about 1/3 cup of cream filling on each slice of bread. (It will be thick.)
Pat the fruit dry with paper towels to absorb any excess moisture. Arrange the fruit on top of the cream on 2 slices of bread, keeping in mind that you will be cutting along the diagonal and showing off cut sections of fruit. Make a mental note of which diagonal you will be using.
Cover the fruit with the remaining cream. Then put the other slice of bread, cream side down, on top of the fruit to make the sandwich.
Wrap the sandwich with plastic wrap, very tightly, making sure there's no air inside. Mark your chosen diagonal on the plastic wrap, so you will know where to cut. Chill in the refrigerator for at least 1 hour or overnight.
Hold a serrated bread knife under hot running water for 15 seconds, then wipe dry. (A warm knife cuts more cleanly than a cold one.) Unwrap the sandwich and cut along your chosen diagonal line. Serve immediately.

FRUIT SANDO

Fruit Sando image

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.

Provided by Food Network Kitchen

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

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)

Steps:

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.