If you’ve ever baked a gorgeous loaf… then immediately mangled it trying to slice sandwich pieces, this one’s for you. This French Bread Recipe for Sandwiches is built for clean slices, sturdy structure, and a shape that actually fits your life (and your lunchbox).
We’re going for that classic French bread vibe—crisp crust, soft interior—but with a slightly tighter crumb and an “even loaf” shape that makes stacking turkey, veggies, or a fully loaded meatball situation way easier.
Why You’ll Love This
It bakes up golden and crusty, slices like a dream, and holds fillings without turning into a soggy mess—plus the shaping method is simple and gives you a loaf that’s basically made for sandwiches.
Ingredients
- 3 1/4 cups (390g) bread flour (or all-purpose flour, see tips)
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons (6g) instant yeast (or active dry, see tips)
- 1 1/4 cups (295g) warm water (about 100–105°F)
- 1 tablespoon sugar or honey (helps browning and balance)
- 1 tablespoon olive oil (for a slightly softer, sandwich-friendly crumb)
- Optional: 1 egg white + 1 tablespoon water (for shine)
- Optional: 1–2 tablespoons cornmeal (for the pan)
How to Make It
- Mix the dough: In a large bowl, whisk flour, salt, yeast, and sugar. Add warm water and olive oil. Stir until a shaggy dough forms, then knead by hand 8–10 minutes (or 6–7 minutes in a stand mixer) until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. If your kitchen is cool, give it a little extra time.
- Pre-shape: Turn dough onto a lightly floured surface. Gently press into a rectangle, then roll into a loose log. Rest 10 minutes (this relaxes the gluten and makes shaping easier).
- Shape for sandwich slices: Pat the dough into a rectangle about 8×12 inches. Fold the long sides in toward the center like a letter, then roll tightly from the short end into a log. Pinch the seam closed and tuck the ends under just slightly for a more even “loaf” shape.
- Second rise: Place seam-side down on a parchment-lined baking sheet (sprinkle cornmeal under the parchment if you like). Cover loosely and rise 35–55 minutes until puffy and it slowly springs back when lightly pressed.
- Heat the oven + steam setup: Preheat to 425°F. Put an empty metal pan (like a small roasting pan) on the bottom rack to create steam.
- Score + bake: Make 3–4 diagonal slashes on top with a sharp knife or lame. Brush with egg white wash for shine (optional). Pour 1 cup hot water into the empty pan to create steam (carefully). Bake 22–28 minutes until deep golden and the loaf sounds hollow when tapped.
- Cool before slicing: Cool on a rack at least 45 minutes. For the cleanest sandwich slices, wait a full hour.
Tips for the Best Results
- Best sandwich shape: Keep the log thicker and slightly shorter (about 13–14 inches) rather than long and skinny. That’s what gives you wider, more sandwich-worthy slices.
- Tight roll = better crumb: Rolling tightly during shaping creates a more even interior that won’t tear when you slice.
- For super-even slices: Let the loaf cool fully, then chill 20 minutes before slicing. Use a serrated knife and a gentle sawing motion.
- All-purpose flour works: The crumb will be a bit softer/less chewy. If using AP flour, hold back 2–3 tablespoons of water at first and add only if needed.
- Active dry yeast swap: Use the same amount, but dissolve it in the warm water with the sugar for 5 minutes until foamy, then mix in.
- Steam matters: That burst of steam gives you the crisp crust. No metal pan? Spritz the oven walls quickly with water right after loading the bread (avoid the oven light).
Variations
- Soft-crust sandwich French bread: Brush the hot loaf with a little melted butter right after baking to soften the crust slightly.
- Sesame or everything topping: Brush with egg wash, then sprinkle with sesame seeds or everything seasoning before baking.
- Garlic bread loaf: After baking, slice lengthwise and spread with garlic butter. Toast 5–7 minutes at 400°F.
- Whole wheat blend: Replace 1 cup bread flour with whole wheat flour and add 1–2 extra tablespoons water if the dough feels dry.
- Mini sandwich loaves: Divide dough into two smaller logs for smaller slices—great for sliders or kid lunches.
Storage & Reheating
Store cooled bread in a paper bag or loosely in a plastic bag at room temp for up to 2 days (paper keeps the crust nicer). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or warm the whole loaf at 350°F for 8–12 minutes (spritz lightly with water first for a fresh-baked vibe).
FAQ
What’s the best shape for sandwich-friendly French bread?
A medium-thick, slightly shorter log (around 13–14 inches) gives wider slices that actually fit fillings. Long skinny baguette shapes taste great, but they’re not as practical for stacked sandwiches.
How do I slice French bread for sandwiches without crushing it?
Cool the loaf fully, then use a serrated bread knife and light pressure. For extra clean slices, chill the loaf for 15–20 minutes first. Avoid pressing straight down—think “gentle saw,” not “smash.”
How thick should I slice this bread for different sandwiches?
For deli-style sandwiches, aim for 1/2-inch slices. For grilled cheese or panini-style sandwiches, go slightly thicker (about 3/4 inch). For tea sandwiches or lighter fillings, 3/8 inch is perfect.
Why did my loaf spread out instead of rising up?
Common causes are over-proofing, a loose shaping roll, or dough that’s too wet. Next time, roll tighter, make sure the seam is firmly pinched, and stop the second rise when the dough is puffy but still has some spring back.
Can I make this dough ahead for fresh-baked sandwiches tomorrow?
Yes. After the first rise, shape the loaf, cover well, and refrigerate overnight. Let it sit at room temp 45–75 minutes while the oven preheats, then score and bake as written.