Clementine Cream Sandos
Thank you, Darling Citrus, for sponsoring this post!
I’m taking picnic season pretty seriously this Summer. Yes, I’ve been scouring the internet for a cute and comfy picnic blanket. But one that’s not too cute so I don’t feel as bad spilling a beer on it, because that’s bound to happen. I love picnic prep because nothing makes me happier than packing cute containers of food; food that is easy to eat without a table and not too sensitive basking in the sun. A portable, yet refreshing dessert fit for a sunny afternoon can be a little bit of a challenge. Ice cream is a no-go for obvious reasons, unless there’s a scoop shop nearby. Brownies and cookies are fine (ok, great) but I want something lighter, preferably fruity! But then I remembered the fruit sandos I love picking up from my local Japanese market!
Sandos are delightful japanese sandwiches. Typically made with slices of fluffy milk bread or shokupan. They can be sweet or savory. Savory fillings included creamy egg salad or crispy fried pork cutlets topped with finely shredded cabbage. Sweet options often include whipped cream and pieces of fresh, ripe fruit. No matter what kind of sando you pick, there is always a lot of emphasis on the cross-section. It’s a true artform. I especially love how the fruit sandos are sliced to reveal colorful and fun shaped fruit! I made these Clementine Cream Sandos with Darling Citrus Clementines and they are just the most adorable things! So easy to make too!
A Creamsicle Sandwich!
As you can imagine, this Clementine Cream Sando tastes very much like an orange creamsicle, which is a very great thing! If you’re a little skeptical of a sweet sandwich, just remember that the bread of choice makes a huge difference! I’m using milk bread here (the recipe will be in my upcoming cookbook), you can pick up milk bread at your local asian bakeries or grocery stores. Milk bread is ideal because it’s an enriched bread with a little sweetness. You can always substitute the bread with challah, brioche, or even wonder bread! The benefit of milk bread is definitely the shape. A square profile makes really satisfying and uniform sandwiches that slice into perfect wedges.
The components of this sando are very simple. There’s slightly sweetened whipped cream with a little bit of citrus zest and then the clementines! Darling Citrus Clementines are just the best! Each clementine is perfectly sweet and juicy. I often pick up a slight honey or floral flavor, which is different from oranges or other citrus varieties. They peel so easily and they are destined for sandos because of their size. Each sando has 2 whole clementines, which are then halved and arranged in the cream. Look how perfect they fit on the slice of bread. I love when geometry just works!
Some Assembly Required
Assembly is not hard! You’re just making a sandwich. I start with one slice of bread and then spread a thick, fluffy layer of whipped cream over the surface. Then place the clementine halves. When you arrange the fruit, you want to keep in mind what your cross-section will look like. As you can see from the photos, I’ve arranged two clementine halves along the diagonal of my bread because that’s where I want to slice my sando. Once you’re happy with your fruit placement, top with more whipped cream, and then place another slice of bread on top. Gently press down so everything settles in nicely. Some of the cream will press out the sides, which is natural. Use a knife or offset spatula to wipe clean the edges.
Here’s a handy tip! Score the top of the sandwich with a bread knife where you want to cut the sando later. This will help you remember your fruit placement. Trust me, you’re not going to remember.
Chill, Slice, Serve!
Once you’ve assembled your sandos, wrap them in plastic wrap, and chill in the freezer for 30 minutes if you’re going to be serving them soon. A quick chill in the freezer will make it easier for you to slice the crust off and then get a clean slice down the diagonal. If you’re making them more in advance, they can chill in the fridge for about 2 days!
A sharp bread knife will be your friend. Carefully slice the crust off (only if you want to), the crust is a chef’s treat! Clean off the knife and then slice where you scored the sandwich and marvel at the cute slices of clementine staring back at you! I love how they look like little sunrises/sunsets!
They make such a delicious and refreshing treat, best serve out on a sunny afternoon!
Clementine Cream Sandos
Makes 2
1 cup heavy whipping cream
2 tbsp sugar
Zest of 1 Darling Clementine
Pinch of salt
4 slices of milk bread (sub with white bread, challah, or brioche)
4 Darling Clementines, peeled and halved
In a large bowl, whisk to combine cream, sugar, zest, and salt. Continue to whisk until stiff peaks form.
To assemble the sandos, spread some whipped cream onto a slice of bread. Spread up the edges. Arrange the 4 clementine halves onto the cream and cover with more whipped cream. Place another slice of bread on top and gently press down. Lightly score the top of the sando with a bread knife so you know where to slice later. Clean the edges of the sando where the cream pressed out. Repeat with the remaining sando.
Wrap the sandos in plastic wrap and freeze for 30 minutes, this will help get a cleaner slice. Otherwise you can chill them in the fridge for up to 2 days.
Unwrap the sandos and carefully trim off the crust with a sharp bread knife. Clean off the knife and slice where you scored the sando and enjoy!
