For the whipped cream mixture: In a medium bowl, with an electric mixer, whip heavy cream until stiff. Start out on low to medium speed, then increase to high speed as the mixture thickens.

In another medium bowl, with same electric mixer (no need to clean the beaters) on medium-high to high speed, beat cream cheese, sugar, and vanilla until smooth and creamy.

Gently fold whipped cream into the cream cheese mixture, until just evenly combined.

For the fruit sando: Place 4 bread slices on a clean work surface and spread a layer of whipped cream mixture onto each slice. 

Arrange assorted fruits on top of the whipped cream layer, visualizing how the fruit sandwiches will look when they're cut. 

Spread another layer of the whipped cream mixture evenly over the fruit layer, to create an even layer out to the edges of the bread.

Place a bread slice on top of the whipped cream layer, gently pressing down. Repeat until all 4 fruit sandwiches are made.

Wrap the fruit sandwiches tightly with plastic wrap and place them on a sheet pan. If desired, use a marker to draw a line where you want to cut the fruit sandwich, to get a pretty design of cut fruit.

To help the sandwiches hold their shape, place another sheet pan on top of the fruit sandwiches, and add something to evenly weigh down the top sheet pan a bit. Refrigerate the sandwiches for at least an hour to chill and set. 

To serve: Once chilled, remove the plastic wrap and trim off the crusts of the bread slices using a sharp serrated knife, creating clean edges. 

Cut the sandwiches into desired shapes, such as triangles or rectangles. Follow the cut lines if you marked the plastic wrap.

Serve the fruit sando immediately, or refrigerate for a few hours to allow the flavors to meld together.