If you’ve ever made a gorgeous loaf of French bread… and then tried to turn it into sandwiches only to end up with weird angles, crumb explosions, and slices that refuse to stack—this one’s for you.
This French Bread Recipe for Sandwiches is all about function and vibe: a loaf shape that’s easy to slice, a crust that’s crisp but not jaw-breaking, and a crumb that holds fillings without going soggy in five minutes.
Why You’ll Love This
It’s classic French bread energy, but designed for real-life sandwiches: straighter sides, a more even height, and a slice guide so every piece is lunchbox-friendly (no torn bottoms, no filling slip-n-slide).
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see tips)
- 1 1/4 cups (300g) warm water (about 100–105°F)
- 2 1/4 tsp (7g) active dry yeast (1 packet)
- 2 tsp (8g) fine salt
- 1 tsp sugar or honey (helps the yeast get moving)
- 1 tbsp olive oil (optional, for a slightly softer sandwich-friendly crumb)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
- 1–2 tbsp cornmeal or flour for the pan (optional)
How to Make It
- Wake up the yeast. In a large bowl (or stand mixer bowl), combine warm water and sugar. Sprinkle yeast on top and let sit 5–8 minutes until foamy.
- Mix the dough. Add flour, salt, and olive oil (if using). Mix until a shaggy dough forms, then knead 8–10 minutes by hand or 6–8 minutes with a dough hook, until smooth and elastic.
- First rise. Shape into a ball, place in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled (a warm spot helps).
- Shape for sandwich slices (the best shape). Turn dough onto a lightly floured surface and gently press into a rectangle. Roll it up tightly from the short side (like a jelly roll) to create a thicker, more “sandwich slice” loaf. Pinch the seam closed and tuck the ends under slightly to keep the sides straighter.
- Second rise. Place seam-side down on a parchment-lined sheet pan (or a baguette pan if you have one). Cover and let rise 30–45 minutes until puffy. While it rises, preheat oven to 425°F.
- Score + steam. Make 3–4 diagonal slashes on top with a sharp knife or lame. For a crisp crust, place a metal pan on the bottom rack while the oven preheats; when the bread goes in, carefully pour 1 cup hot water into that pan to create steam.
- Bake. Optional: brush with egg wash for shine. Bake 20–25 minutes until deep golden brown and the loaf sounds hollow when tapped (or internal temp hits about 200–205°F).
- Cool before slicing (the hard part). Let cool at least 45 minutes on a rack. This sets the crumb so your slices don’t collapse.
Tips for the Best Results
- Use bread flour for structure. It gives you a sturdier crumb that holds fillings. All-purpose works, but slices may be a bit softer.
- Sandwich shape hack: Roll from the short side to make a loaf that’s taller and more uniform—better for stacking deli-style sandwiches.
- Keep the seam tight. A loose roll creates tunnels (aka condiment highways). Roll firmly and pinch the seam.
- Slice guide: For regular sandwiches, aim for 1/2-inch slices. For hearty melts or French dips, go 3/4 inch. Use a serrated knife and gentle sawing—no pressing down.
- Let it cool. Warm bread is tempting, but slicing early makes gummy slices that squish under fillings.
- Steam = pro crust. That little pan of water gives you a crackly crust without drying the inside.
- For clean slices: Once fully cooled, chill the loaf for 20 minutes before slicing if you want extra neat edges.
Variations
- Soft sandwich French bread: Increase olive oil to 2 tbsp and brush the hot loaf with a little melted butter for a softer bite.
- Garlic loaf (still sandwich-able): Mix 1/2 tsp garlic powder into the flour, or brush slices with garlic butter when toasting for sandwiches.
- Herb crust: Brush with egg wash and sprinkle with dried Italian herbs or sesame seeds before baking.
- Whole wheat blend: Swap in 1 cup whole wheat flour and add 1–2 tbsp extra water if the dough feels dry.
- Mini sandwich loaves: Divide dough into 2 smaller loaves and bake 18–22 minutes—great for party sandwiches.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped for up to 2 days at room temp (tight plastic softens the crust fast). For longer storage, slice first and freeze in a zip-top bag up to 2 months. Reheat whole loaves at 350°F for 8–10 minutes, or toast slices straight from frozen.
FAQ
What’s the best loaf shape for sandwich slices?
A slightly thicker, evenly tall loaf is the goal. Roll the dough from the short side of a rectangle so the loaf has more height and straighter sides. It makes slices that feel more like “sandwich bread,” but with French bread flavor and crust.
How do I slice French bread for sandwiches without crushing it?
Cool the loaf fully, then use a sharp serrated bread knife. Use light, steady sawing motions and avoid pressing down. For extra clean slices, chill the loaf for 20 minutes before slicing.
What slice thickness works best for different sandwiches?
For turkey/ham, tuna, and everyday sandwiches, cut 1/2-inch slices. For grilled cheese-style melts or loaded paninis, go closer to 3/4 inch. For tea sandwiches or sliders, 1/3 inch keeps things tidy.
Can I make this dough ahead for meal prep?
Yes. After the first rise, shape the loaf, cover tightly, and refrigerate overnight (8–14 hours). Let it sit at room temp 30–60 minutes while the oven preheats, then score and bake as directed.
Why is my bread too dense for sandwiches?
Dense loaves usually come from under-proofing (not enough rise time), too much flour, or weak kneading. The dough should feel smooth and elastic, and the first rise should truly double. If your kitchen is cold, give it more time—bread is on its own schedule.