Fruit Sando
Print Recipe
1 c
cold heavy cream
2 tsp
sugar, to taste
slices of Japanese milk bread
16-oz carton of strawberries, cores removed (you won't use all of them, but you want to pick out ones that are similarly sized to put into the sandwich)

This Japanese convenience-store snack can be easily re-created at home with a few ingredients. Be sure to choose fruits of the same size, so that the sandwich ends up being level. Strawberries can be easily substituted for sliced oranges, kiwis, grapes, or peaches for a more colorful sandwich.


  1. Make the homemade whipped cream: In a cold medium-size bowl (stick it in the freezer for a few minutes ahead of time), whisk the heavy cream and sugar together until you get soft peaks.
  2. Spread the whipped cream on each slice of bread.
  3. On two of the four slices of bread, arrange three or four similar-size strawberries diagonally across (keeping in mind you'll be cutting the sandwich and the line of strawberries in half to reveal the cross section).
  4. Add a few more strawberries of similar size to fill it out. Do not overcrowd.
  5. Spread more whipped cream on top of the strawberries, filling in any empty space between them.
  6. Combine the two strawberry-topped slices of bread with the remaining two slices of whipped cream-topped bread.
  7. Cover with plastic wrap tightly, keeping note of which way you arranged the diagonal line of strawberries. (Mark the diagonal with a Sharpie or piece of tape on the plastic wrap, if needed.)
  8. Refrigerate for at least one hour before slicing. This will allow the sandwich to firm up, and it will hold up better when cutting later on.
  9. Open up the plastic wrap and cut the sandwich in half diagonally (along the line of strawberries you arranged) with a serrated bread knife, then cut off the crusts. For smaller sandwiches, you can cut each triangle in half again.
  10. Serve immediately, or re-wrap in plastic wrap to keep in refrigerator.

Tatiana Bautista

Tatiana Bautista is an assistant editor at TASTE.