If you’ve ever baked “French bread” and ended up with a loaf that’s gorgeous… but impossible to slice for sandwiches, this one’s for you. This French Bread Recipe for Sandwiches is designed for the best shape (hello, even slices) and a slice guide that makes lunch prep feel weirdly satisfying.
You’ll get a soft-but-structured crumb, a lightly crisp crust, and a loaf that doesn’t blow out on the sides or collapse when you load it up with fillings.
Why You’ll Love This
This loaf bakes up long, level, and sliceable—so you can make deli-style sandwiches with neat pieces that actually match each other (no tiny end slices pretending to be useful).
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour, see tips)
- 1 1/2 teaspoons (9g) fine sea salt
- 2 teaspoons (7g) instant yeast
- 1 tablespoon (12g) granulated sugar
- 1 1/4 cups (300g) warm water (about 105–110°F / 40–43°C)
- 1 tablespoon (14g) olive oil (optional, but helps sandwich softness)
- 1 egg white + 1 teaspoon water, whisked (optional, for shine)
How to Make It
- Mix the dough. In a large bowl, combine flour, salt, yeast, and sugar. Add warm water (and olive oil if using). Stir until a shaggy dough forms and no dry flour remains.
- Knead until smooth. Knead by hand 8–10 minutes (or in a stand mixer with a dough hook 6–7 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s sticking heavily, add 1 tablespoon flour at a time.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes (depending on room temp).
- Shape for sandwich slices. Turn dough out onto a lightly floured surface and gently press into a rectangle about 8×12 inches. Starting from a short end, roll tightly into a log, pressing to remove air as you go. Pinch the seam closed and tuck ends under slightly to create a blunt, even loaf (not pointy).
- Second rise (keep it supported). Place seam-side down on a parchment-lined baking sheet. For the best sandwich shape, lay two rolled kitchen towels on either side of the loaf (like bumpers), or place the loaf in a baguette pan if you have one. Cover and rise 35–55 minutes, until puffy and slightly springy.
- Prep the oven and steam. Preheat to 425°F (220°C). Place an empty metal pan on the bottom rack to preheat (for steam). Right before baking, brush with egg white wash if using, then score 4–5 diagonal slashes (about 1/4-inch deep) down the top.
- Bake. Slide the loaf in. Carefully add 1 cup hot water to the preheated empty pan to create steam, then close the door. Bake 22–28 minutes until deep golden brown and the loaf sounds hollow when tapped. Target internal temp: 200–205°F (93–96°C).
- Cool for clean slices. Cool on a rack at least 45 minutes before slicing. This is the difference between “bakery slices” and “why is my bread tearing?”
Tips for the Best Results
- Best shape hack: Keep the ends blunt and tucked. Pointy ends are cute, but they create a bunch of tiny slices that can’t hold a sandwich.
- Roll tight, pinch tighter: A tight roll + sealed seam prevents big air tunnels and keeps slices sturdy for fillings.
- Use support for a level loaf: A baguette pan is ideal. No baguette pan? Use the “towel bumper” method so the loaf rises upward, not outward.
- Don’t skip steam: That quick burst helps the loaf expand evenly and gives you a thin, lightly crisp crust instead of a thick jaw-workout crust.
- All-purpose flour is fine: Bread flour gives extra chew/structure. If using all-purpose, expect a slightly softer loaf; knead a touch longer for strength.
- Slice guide: For classic sandwiches, slice 1/2-inch thick. For tea sandwiches, go 3/8-inch. For hearty melts, 3/4-inch holds up best.
- For super clean slicing: Use a serrated bread knife and a gentle sawing motion; don’t press down. Let the knife do the work.
Variations
- Soft sandwich French bread: Add 2 tablespoons softened butter with the liquids and brush the hot loaf with butter after baking for a softer crust.
- Sesame or everything topping: Brush with egg wash, then sprinkle with sesame seeds or everything seasoning before baking.
- Whole wheat blend: Swap in 1 cup (120g) whole wheat flour for 1 cup bread flour. Add 1–2 extra tablespoons water if dough feels dry.
- Garlic-herb loaf: Mix 1 teaspoon garlic powder + 1 teaspoon Italian seasoning into the flour for a savory sandwich vibe.
- Mini sub rolls: Divide dough into 4–6 pieces, shape into short logs, and bake 14–18 minutes (same oven temp) for homemade hoagies.
Storage & Reheating
Store fully cooled bread in a paper bag or loosely wrapped at room temperature for up to 2 days (tight plastic can soften the crust). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or refresh a whole loaf in a 350°F (175°C) oven for 8–10 minutes.
FAQ
How do I get the “best shape” for sandwiches instead of a round, puffy loaf?
Shape it into a tight, even log with blunt ends and give it side support during the second rise (baguette pan or towel bumpers). That encourages upward rise and a flatter “slice profile” so each piece is wide enough for sandwich fillings.
What’s the best thickness to slice French bread for sandwiches?
For everyday sandwiches, aim for 1/2-inch slices. If you’re making grilled cheese or melts, go thicker (about 3/4 inch) so the bread stays sturdy. For lighter fillings (cucumber, egg salad), thinner slices (3/8 inch) feel more balanced.
Why is my French bread hard to slice and kind of gummy inside?
Usually it’s sliced too soon or underbaked. Let the loaf cool at least 45 minutes so the crumb sets, and bake until the internal temp hits 200–205°F (93–96°C). A sharp serrated knife also makes a huge difference.
Can I make the dough ahead for easier sandwich prep?
Yes. After the first rise, shape the loaf, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature 45–75 minutes until puffy, then score and bake as directed.
How do I keep slices from tearing when I cut them?
Cool the loaf fully, use a serrated bread knife, and slice with a light sawing motion. If you want ultra-even slices, chill the loaf for 20 minutes before cutting, or slice after freezing for 10–15 minutes (it firms up the crumb just enough).