When a sandwich hits, it’s not just the filling—it’s the bread. This French bread recipe is built specifically for sandwiches: sturdy enough to hold fillings, soft enough to bite cleanly, and shaped so you get slices that actually work (no awkward tiny end pieces unless you want them).
Below you’ll get the exact dough, the best shaping method for sandwich-friendly loaves, and a slice guide so every cut looks bakery-level and stacks neatly for meal prep.
Why You’ll Love This
This bread bakes up with a thin, crisp crust and a slightly chewy, fluffy inside—aka the sweet spot for sandwiches: it won’t collapse under turkey and tomato, but it won’t fight your teeth either.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour, see Tips)
- 1 1/2 cups (360g) warm water (about 105–110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tsp granulated sugar (helps the yeast get moving)
- 2 tsp fine sea salt
- 1 tbsp olive oil (optional, but makes the crumb a bit softer for sandwiches)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
- 1–2 tbsp cornmeal or flour, for the pan
How to Make It
- Bloom the yeast: In a large bowl, stir warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Mix the dough: Add flour, salt, and olive oil (if using). 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: Shape into a ball and place in a lightly oiled bowl. Cover and let rise 60–90 minutes, until doubled.
- Divide and pre-shape: Turn dough out onto a lightly floured surface. For two medium sandwich loaves, divide in half. Gently pat each piece into a rectangle, then roll into a loose log. Cover and rest 10 minutes (this makes final shaping easier).
- Shape for sandwich slices (the “uniform log”): Flatten each log 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 firm cylinder. Pinch the seam closed and tuck ends under slightly so the loaf is even thickness from end to end.
- Second rise: Place loaves seam-side down on a cornmeal-dusted baking sheet (or parchment). Cover and rise 30–45 minutes, until puffy and slowly springing back when gently pressed.
- Prep oven + score: Heat oven to 425°F. Use a sharp knife or lame to make 3–4 diagonal slashes across each loaf (about 1/4 inch deep). Optional: brush with egg wash for a shiny, sandwich-shop finish.
- Bake: Bake 20–25 minutes until deep golden brown and the loaf sounds hollow when tapped. For extra crust, place a small metal pan on the bottom rack and add 1/2 cup hot water right after you put the bread in.
- Cool (important for clean slicing): Transfer to a rack and cool at least 45 minutes before slicing so the crumb sets and you don’t get gummy centers.
Tips for the Best Results
- Go for uniform thickness. The key to sandwich slices is shaping: keep the loaf the same width end-to-end. If the middle is fat and the ends are skinny, your slices will be chaotic.
- Use bread flour for structure. It gives a sturdier chew that holds fillings well. All-purpose works too—your loaf will just be a bit softer.
- Don’t over-flour the surface. Too much flour makes it hard for the dough to grip itself while you roll it tight (and tight rolling = better slice shape).
- Pinch the seam like you mean it. A sealed seam prevents blowouts and helps the loaf keep a clean, even cylinder.
- Let it cool before slicing. Warm bread is tempting, but if you slice too soon, it compresses and tears—bad vibes for sandwich building.
- Slice with the right tool. A serrated bread knife + gentle sawing beats pressing down (which squishes the loaf).
Variations
- Soft sandwich French bread: Add 2 tbsp softened butter to the dough (with the flour) for a softer bite.
- Whole wheat blend: Replace 1 cup bread flour with whole wheat flour. Add 1–2 tbsp extra water if the dough feels dry.
- Garlic loaf (for savory sandwiches): Mix 1 tsp garlic powder into the flour, or brush the baked loaf with garlic butter.
- Sesame crust: Brush with egg wash, then sprinkle sesame seeds on top before baking.
- Mini sandwich loaves: Divide into 3–4 smaller logs for shorter loaves—great for sliders or smaller hands.
Storage & Reheating
Store fully cooled bread in a bag or airtight container at room temp for up to 2 days. For longer storage, slice first and freeze in a freezer bag up to 2 months. To refresh, toast slices straight from frozen, or warm a whole loaf at 350°F for 8–12 minutes (wrap in foil for a softer crust, unwrap for the last 2 minutes if you want it crisp).
FAQ
What’s the best shape for French bread if I want perfect sandwich slices?
A short, even “batard-style” log is the move: aim for a uniform cylinder that’s the same thickness from end to end. Long skinny baguette shapes give you tiny slices, while a fat middle creates uneven pieces.
How thick should I slice it for sandwiches?
For deli-style sandwiches, slice 1/2-inch thick. For lighter fillings (jam, egg salad, cucumber), go 3/8-inch. If you’re making grilled sandwiches, 3/4-inch slices hold up best without getting floppy.
How do I get clean slices without crushing the loaf?
Cool the bread at least 45 minutes, then use a long serrated knife and a gentle sawing motion. If you’re meal-prepping lots of slices, chill the loaf for 20 minutes first—it firms up and cuts even cleaner.
Can I make this dough ahead for faster sandwich bread later?
Yes. After the first rise, cover the dough tightly and refrigerate 8–24 hours. When ready, let it sit at room temp 30–60 minutes, then shape, rise, and bake as written. The flavor gets even better with the slow chill.
Why did my loaf split on the side, and does it affect slicing?
Side splits usually mean the seam wasn’t sealed well or the loaf needed deeper scoring, so steam forced its own exit. It won’t ruin the bread, but it can create uneven slices. Next time, roll tighter, pinch the seam firmly, and score 1/4 inch deep right before baking.