You can make these with a combination of fruits or go monochrome—we love the simplicity of an all-strawberry sandwich as much as a mixed-fruit one. Using thick slices of Japanese milk bread, however, is a must. Its soft, fluffy interior soaks up the cream and fruit juices, but it won’t turn to mush. There aren’t many mass-produced milk breads out there, but you can find it at Asian markets as well as grocery stores that stock a good selection of Asian ingredients (or make your own!).
- 1 cup chilled heavy cream
- 1 Tbsp. plus 2 tsp. sugar
- 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
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.