FRUIT SANDWICH
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
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.
FRUITY PEANUT BUTTER SANDWICH
Sandwiching a serving of fruit in the classic PB&J made with whole grain bread will make eating healthy, easy, and delicious for the whole family.
Provided by Sydny
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. Spread jam over the remaining slice of bread, and place on top of fruit and nuts to make a sandwich.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 70 g, Fat 23.1 g, Fiber 8.3 g, Protein 17.3 g, SaturatedFat 3.7 g, Sodium 378.4 mg, Sugar 39.8 g
FRUIT AND NUT SANDWICH
When my dad was in control of lunch boxes, there was always a little something different and so good in there. This was our favourite one, he said he got it out of a book somewhere.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread hazelnut chocolate spread on a piece of bread.
- Top with sultanas and banana.
- Place other piece of bread on top.
- Cut into 2 big triangles.
Nutrition Facts : Calories 509.3, Fat 18.4, SaturatedFat 3.4, Sodium 365, Carbohydrate 79.5, Fiber 5.9, Sugar 44.9, Protein 7.7
FURUTSU SANDO (FRUIT SANDWICHES)
These are typically made with shokupan, a Japanese milk bread that can be hard to find stateside. Pillowy white sandwich bread works, too.
Provided by Sammy Mila
Categories Desserts Fruit Desserts
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
- Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
- Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 53.3 g, Cholesterol 81.5 mg, Fat 24.3 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 368.9 mg, Sugar 24.1 g
WALNUT-CREAM CHEESE FINGER SANDWICHES
Guests at an English tea my wife and I hosted thought these little sandwiches were fabulous. Even people who are not fond of cream cheese will love them. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.
Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 291mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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