Fruit seasons are short.
Forty-five seconds later, theyre all gone and were left with apples (again).
Pies and cobblers are nice, but this fruity dessert lets you cool off with no oven time.
Great any time of year, but especially for summer, you should make yourself a Japanese fruit sandwich.
All you need is some peeled fruit, soft bread, and sweetened whipped cream.
I started with a little bit of plastic wrap laid out on a plate.
Lay out a slice of soft bread.
Spread about half of the whipped cream onto the slice of bread.
Dont worry about matching up the corners perfectly.
I gave the plate a couple firm taps against the counter to coerce the whipped cream downward.
Place the second slice on top and give the sandwich a gentle press to get good contact.
Eventually we will take the crust off, so this cream is extra.
(We call this a snack.)
This is important for cutting it later, and the overall texture.
After the sandwich has rested, cut off the crusts.
Gently prod your sandwich to find where you put the fruit, and cut through for a nice cross-section.
I cut through using a serrated knife.
The sawing motion and shape of the blade prevents the bread from pinching.
The bread is plush, but not soggy, and slightly sweet.
The cream is fluffy and firm, kind of like cool ice cream, and super rich.
Enjoy your fruit sando with a hot, bitter espresso.
Fold in the vanilla extract.
Spread half of the whipped cream onto one slice of bread.
Top decoratively with fruit.
Spread the rest of the whipped cream between the fruit pieces and all over the top.
Top with the other slice of bread and press gently.
Wrap the sandwich in plastic wrap and let it set in the fridge for three or four hours.
Enjoy as a cool dessert, or snack, on a hot summer day.
