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Japanese Sandwiches
Recipe

Japanese Style Fruit Sandwiches

Prep: 1 hour Serves: 3

Looking for a summer dessert or sweet treat idea? This recipe for Japanese-style Fruit Sandwiches uses our classic brioche bread loaf and seasonal fruit.

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Bring a taste of Paris and Tokyo to your week with these Japanese-inspired Fruit Sandwiches. An easy idea as an alternative to cake, using our Brioche loaf, these Japanese Fruit Sandwiches are completely customisable and easy to whip up.

These Japanese Fruit Sandwiches are great if you’re looking for ways to use up leftover fruit, or are after an unusual summer recipe. They’re a great dessert for a barbecue or al fresco dining or can be used to elevate any occasion.

What are Japanese fruit sandwiches?

Also known as fruit sando, Japanese fruit sandwiches originated in Japan where  you’ll find them in corner shops, supermarkets and other grocery stores. Traditionally  they’re made with Japanese milk bread, but to give them a Parisian twist  , we’ve created our recipe using slices of our St Pierre Brioche Loaf,which you can find in supermarkets Nationwide.

The beauty of the Japanese-style fruit sandwich is that you can pick and choose the fruits that you love. It’s a great way to use up seasonal fruit and create colourful additions to any tablespread. Our top tip is to choose fruits that are similar in texture and size – or at least cut them into equal-sized chunks. Try a few different combinations to discover your favourite fruit sandwich recipe… strawberries, mangos, oranges, kiwis and blueberries are all tasty options.

Ingredients
  • 6 slices St Pierre Brioche Loaf
  • 300ml pot whipping cream
  • 4-5 tbsp icing sugar
  • Handful strawberries
  • 1 or 2 clementines or satsumas
  • 1 kiwi fruit
Method
  1. Wash the fruit and dry using kitchen roll. Remove the tops of the strawberries and cut any larger berries in half
  2. Peel and divide the satsumas into segments. Peel and cut the kiwi into 4 lengthways
  3. Whip the cream, icing sugar and vanilla extract together in a large bowl
  4. Spread half the cream over three slices of the brioche then arrange the fruit on top, thinking about the position of the pieces when you cut the bread. You’ll be cutting a cross-section, so think about how the fruit will show
  5. Add the rest of the cream on top of the fruit, carefully spreading it
  6. Top with the other slices of brioche
  7. Press down lightly to sandwich together
  8. Wrap the whole sandwich tightly in foil and pop it in the freezer for 30-60 minutes to firm up. This makes it easier to slice in half later
  9. Unwrap the sandwiches carefully, then cut in half using a sharp knife
  10. Carefully clean the knife with kitchen roll between each slice to keep the cuts clean

Bon appétit!

A St Pierre Sliced Brioche Loaf inside its packaging

Brioche Loaf

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