While I was working on the recent posts Mikkusu Sando and Katsu Sando, I decided to make Ichigo Sando (Strawberry and Cream Sandwich) at the same time. It is a sandwich with fresh strawberries inside.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Place the sliced strawberries on the bread slice with the cream cheese, covering the entire surface of the bread. Try not to overlap, with minimal gaps between the strawberries.
Remove your palm and leave it for 5 minutes or so to let the ingredients blend in.
Using a sharp knife (do not use serrated knife), trim the crust off each slice. Ensure that the corner of the bread is 90 degrees (note 4).
1. Japanese sandwich bread is only 1cm/⅜” thick. Please visit my post Mikkusu Sando for more details with photos.
2. I microwaved the butter and cream cheese for 5 seconds at a time to soften it.
3. Depending on the size of your strawberries, the number of strawberries you need varies. You need enough slices to completely cover the surface of your bread.
4. The sliced bread might not be in an exact rectangle shape. You need to adjust the width of the crust when trimming it off.
5. Nutrition per serving.
serving: 154g calories: 340kcal fat: 15g (23%) saturated fat: 8.3g (42%) trans fat: 0.3g polyunsaturated fat: 1.6g monounsaturated fat: 3.7g cholesterol: 35mg (12%) sodium: 417mg (17%) potassium: 193mg (6%) carbohydrates: 45g (15%) dietary fibre: 2.9g (12%) sugar: 13g protein: 6.9g vitamin a: 8.2% vitamin c: 55% calcium: 9% iron: 14%