FRUIT SANDO

Fruit Sando image

Provided by Food Network Kitchen

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

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.