Fruit Sando
a japanese fruit sandwichI love japanese egg sandos. They’re super popular and often bought in 7-11s in Japan along with their sweeter cousin: the fruit sando! I realize that fruit sandos are basically cake. The milk bread acts as the cake layer surrounding lightly sweetened whipped cream and fruit. How can you go wrong with these? They look pretty yet they’re so easy and simple to make!
You can use whatever fruit you like/prefer. But I would stray away from watery fruits like watermelon. The liquid would seep and weep into the cream and make the bread mushy.
Ingredients
8 slices Japanese milk bread (shokupan)
2 cups (1 pint) heavy cream
3-5 tablespoons powdered sugar
6 strawberries
1 mango
3 kiwis
Directions
Slice the crusts off your 8 slices of milk bread. Cut and peel your fruit.
Add 2 cups heavy cream to a bowl along with 3 tablespoons powdered sugar. You can add more if you prefer it sweeter. Then beat the cream with a whisk or hand mixer until the cream is fully whipped.
Spread some whipped cream onto four slices of bread having the cream be taller in the center. Then arrange you fruit at a diagonal on top of the cream. Cover the fruit with the rest of the cream. I prefer to use a piping bag for this step. Top all four of them with the four slices of bread. Then wrap each sandwich individually in plastic wrap. Make sure to mark each sandwich with a line to delineate at which angle you will cut the sandwich.
Refrigerate for a minimum of an hour to overnight.
Then slice your sandwiches. I prefer to use a serrated knife. Remove the plastic wrap.
Enjoy!
