Ingredients
Sando
- 6 Strawberries halved
- 1 Kiwi peeled and halved
- 1 Orange peeled and sectioned
- 4 slices White bread
Whipped Cream
- 1 cup Heavy cream
- 4 tsp Sugar
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prep the strawberries, kiwi, and orange per the instructions above.
- In a bowl beat the heavy cream and sugar using an electric mixer or by hand using a whisk until soft peaks form.
- Place the bread slices on a cutting board. Next, evenly spread each bread slice with a dollop of whipped cream. (Reserve some whipped cream for later to fill in the gaps after you add the fruit).Tip: It is optional to remove the crust of the bread or keep it on. Leaving it on helps it retain its shape.
- Arrange the fruit onto one slice of bread per sandwich.
- Think carefully how you want the cross section to look when you cut your sando in half on a diagonal from corner to corner.
- Add more whipped cream to fill in any gaps between the fruit. (You don't have to use all the whipped cream). Put the top slice of sandwich bread onto the sandwich.
- Wrap each sandwich tightly with plastic wrap.
- Draw a line using a marker so you know where to cut the sandwich based on how you arranged the fruit.
- Put the sandwiches between plates to gently compress them. Refrigerate them for at least one hour (and up to overnight). In Japan, putting weight on a sandwich is a pretty standard method prior to cutting them in half.
- Remove the sandwiches from the refrigerator. Unwrap and slice it in half along the marked cut line with a clean knife. Keep the sandwich halves closed (don’t open it up to show cross-section yet).
- Gently hold down each sandwich and cut off the crusts, cleaning the knife with a hot wet towel between cuts.
- Serve immediately with orange juice.
Nutrition
Calories: 651kcal | Carbohydrates: 56g | Protein: 10g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 274mg | Potassium: 491mg | Fiber: 6g | Sugar: 28g | Vitamin A: 1945IU | Vitamin C: 112mg | Calcium: 238mg | Iron: 2mg
Fruit Sandos
Ingredients
Sando
- 6 Strawberries halved
- 1 Kiwi peeled and halved
- 1 Orange peeled and sectioned
- 4 slices White bread
Whipped Cream
- 1 cup Heavy cream
- 4 tsp Sugar
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prep the strawberries, kiwi, and orange per the instructions above.
- In a bowl beat the heavy cream and sugar using an electric mixer or by hand using a whisk until soft peaks form.
- Place the bread slices on a cutting board. Next, evenly spread each bread slice with a dollop of whipped cream. (Reserve some whipped cream for later to fill in the gaps after you add the fruit).Tip: It is optional to remove the crust of the bread or keep it on. Leaving it on helps it retain its shape.
- Arrange the fruit onto one slice of bread per sandwich.
- Think carefully how you want the cross section to look when you cut your sando in half on a diagonal from corner to corner.
- Add more whipped cream to fill in any gaps between the fruit. (You don't have to use all the whipped cream). Put the top slice of sandwich bread onto the sandwich.
- Wrap each sandwich tightly with plastic wrap.
- Draw a line using a marker so you know where to cut the sandwich based on how you arranged the fruit.
- Put the sandwiches between plates to gently compress them. Refrigerate them for at least one hour (and up to overnight). In Japan, putting weight on a sandwich is a pretty standard method prior to cutting them in half.
- Remove the sandwiches from the refrigerator. Unwrap and slice it in half along the marked cut line with a clean knife. Keep the sandwich halves closed (don’t open it up to show cross-section yet).
- Gently hold down each sandwich and cut off the crusts, cleaning the knife with a hot wet towel between cuts.
- Serve immediately with orange juice.
Nutrition
Calories: 651kcalCarbohydrates: 56gProtein: 10gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 134mgSodium: 274mgPotassium: 491mgFiber: 6gSugar: 28gVitamin A: 1945IUVitamin C: 112mgCalcium: 238mgIron: 2mg
Tried this recipe?Let us know how it was!