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Japanese Wanpaku Sandwich

Japanese Wanpaku Sandwich Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 (makes 1 large sandwich, cut into 2 halves)
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 4 thick slices Japanese milk bread (shokupan)
  • 1 cup heavy cream, chilled
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 6 large strawberries, hulled and sliced ¼ inch thick
  • 1 kiwi, peeled and sliced into ¼-inch rounds
  • ½ ripe mango, peeled and cut into flat strips
  • Plastic wrap
  • Optional fresh mint leaves

Method
 

  1. Whip the cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form, about 3 minutes.
  2. Slice the strawberries, kiwi, and mango into flat pieces and pat dry if needed. Trim bread crusts if you prefer.
  3. On a sheet of plastic wrap, spread 2 tbsp whipped cream on one bread slice, layer half the fruit, add more cream, then top with the second slice. Press gently.
  4. Wrap tightly in plastic, chill 15 minutes, then slice diagonally with a serrated knife and serve immediately.

Notes

Chilling the wrapped sandwich for at least 15 minutes is the step that gives you clean, photogenic slices. If your kitchen is warm, pop the assembled sandwich in the fridge the moment you wrap it. This recipe is easiest with a serrated bread knife; a chef knife will mash the layers.