Japanese Fruit Sandwiches

sandwich cream sugar bread kiwi strawberry peach mango fruit

Molly Baz

Makes 4

Source

Ingredients

1 cup chilled heavy cream

1 Tbsp. plus 2 tsp. sugar

A pinch of kosher salt

8 slices Japanese milk bread

1 kiwi, peeled, cut crosswise into 4 ½"-thick rounds

8 small strawberries, trimmed, halved lengthwise

1 yellow peach or ¼ mango, cut into 1½"x½" strips

Method

Using an electric mixer on medium-high speed, beat cream, sugar, and salt in a medium bowl until stiff peaks form, about 3 minutes. (You need it to be on the firm side. If cream is underwhipped, it will be more difficult to slice the sandwiches.)

Neatly remove crusts from bread with a serrated knife. Arrange bread on a clean work surface. Evenly spread ¼ cup whipped cream on each slice of bread with an offset spatula or butter knife. Place 1 kiwi round on top of whipped cream in the center of 4 bread slices. Arrange strawberry slices in corners of bread slices, orienting them so that the pointed end is tucked right into the corner. Place 4 peach strips in the gaps between kiwi and strawberries.

Place a second slice of bread, cream side down, over to close sandwich. Smooth outside edges of whipped cream, adding a little if necessary to fill gaps. Wrap each sandwich in plastic wrap and chill at least 3 hours and up to 8.

Using serrated knife, cut each sandwich into 4 triangles and serve.