Sando with fruits

Ingredients:

• 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)

Preparation:

1. Gently pat the kiwi, strawberries, and mango dry with paper towels.
2. 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.
3. 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.
4. 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.
5. Top each bottom sandwich with one of the top slices of bread, cream side down.
6. 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.
7. 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.