Sando with fruits

Votes: 2

Time: 2 hours 20 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 453, total fat 24 G., saturated fats 14 G., proteins 9 G., carbohydrates 53 G., fiber 5 G., cholesterol 82 mg, sodium 319 mg, sugar 25 G.

Sando sandwiches, typically eaten as a snack or for breakfast, are believed to have originated in Japan over a century ago. They're sold in bakeries, cafes, and convenience stores, but they're actually easy to make at home. The key is to choose fresh, ripe fruit (one or more types—it doesn't matter). Arrange them with whipped cream between thick slices of white bread. Sando sandwiches aren't just about flavor; presentation plays a big role: the beauty of the cut depends on how you arrange the fruit. You can find ideas online, or use your imagination!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small kiwis, peeled and halved lengthwise
8 medium strawberries, hulled and halved lengthwise
1 mango, cut into 16 sticks 0.8 cm thick and 4 cm long.
1 cup chilled heavy whipping cream
1.5 tbsp. sugar
1/4 tsp vanilla extract
8 1/2-inch-thick slices store-bought or homemade shokupan (Japanese milk bread; see Note)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kiwi, mango, white bread, cream

Cooking the dish according to the recipe:

Gently pat the kiwi, strawberries, and mango dry with paper towels.
In a large bowl, combine the cream, sugar, and vanilla extract and beat until almost stiff peaks form. Be careful not to overwhip the cream, but it should be stiff enough for the sandwich to hold together.

Place the milk bread on a cutting board in two rows of four slices. Spread one-eighth of the whipped cream evenly over each slice.
Place a kiwi half in the center of each bottom slice of bread. Place a strawberry half in each corner of each bottom slice, with the wide end facing the kiwi. Place a mango slice between the strawberry and the kiwi.
Top each bottom sandwich with one of the top slices of bread, cream side down.
Wrap each sandwich tightly and securely in a piece of plastic wrap, then press down lightly and evenly with your hand. Refrigerate for 2 hours or up to 8 hours.
Unwrap the sandwiches and carefully trim off the crusts with a serrated knife, if desired. Cut the sandwiches in half diagonally, wiping the blade clean between cuts.

Note

Store-bought milk bread, which is typically perfectly square, works best for these sandwiches. However, homemade shokupan is also suitable. The crusts can be trimmed before assembling the sandwiches, but doing it afterward will give them a neater look.