Fruit Sando Food

FRUIT SANDO

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.

FURUTSU SANDO (FRUIT SANDWICHES)

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.