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 shaped on purpose: long, even, and just wide enough to hold fillings without turning into a baguette situation.
Below you’ll get the best shape + slice guide so your sandwiches stack neatly, slice cleanly, and don’t explode at the first bite. Let’s make your lunch era feel upgraded.
Why You’ll Love This
This loaf bakes up with a lightly crisp crust and a soft, sturdy interior that won’t squish under mayo, turkey, or grilled veggies—plus the shaping method gives you evenly sized slices that look (and feel) bakery-level.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see tips)
- 1 1/2 teaspoons (9g) fine sea salt
- 2 teaspoons (7g) instant yeast (or active dry, see tips)
- 1 1/3 cups (320g) warm water (about 105–110°F)
- 1 tablespoon honey or sugar
- 1 tablespoon olive oil (optional, for a slightly softer sandwich crumb)
- 1 egg white + 1 tablespoon water, whisked (optional egg wash for shine)
How to Make It
- Mix the dough: In a large bowl, stir together flour, salt, and yeast. Add warm water and honey (and olive oil if using). Mix until a shaggy dough forms and no dry flour remains.
- Knead: Knead by hand 8–10 minutes (or 5–6 minutes with a stand mixer on medium-low) until smooth and elastic. The dough should be slightly tacky but not sticky.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes at room temp until doubled.
- Pre-shape: Turn dough onto a lightly floured surface and gently press into a rectangle. Roll it up loosely into a log. Cover and rest 10 minutes (this makes final shaping easier).
- Shape for sandwich slices: Pat the dough into a rectangle about 12×6 inches. Roll tightly from the long side into a firm log, pressing to seal each turn. Pinch the seam closed and tuck the ends under just slightly so the loaf is even, not pointy.
- Second rise: Place seam-side down on a parchment-lined sheet pan. Gently press along the loaf to even it out into a consistent thickness (aim for 14–16 inches long and 3–4 inches wide). Cover and rise 30–45 minutes until puffy and about 1.5x in size.
- Slash + bake: Heat oven to 425°F. Make 3–5 diagonal slashes (about 1/4-inch deep). Brush with egg wash if using. Bake 20–25 minutes until deep golden and the loaf sounds hollow when tapped (or reads 200–205°F inside).
- Cool for clean slices: Cool at least 60 minutes on a rack before slicing. This is the difference between fluffy slices and gummy ones.
Tips for the Best Results
- For the “best sandwich shape,” go wider, not taller: When shaping, gently flatten the rectangle a bit more before rolling so you get a loaf that bakes up with a broader cross-section—aka more filling space per slice.
- Seal the roll tightly: A tight roll prevents big air tunnels that make deli meat fall through the middle.
- Use steam for a light-crisp crust: Put a metal pan on the bottom rack while preheating. When you load the bread, carefully pour in 1 cup hot water and close the door fast.
- All-purpose flour works: The loaf will be slightly less chewy. 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 honey for 5 minutes before mixing.
- Slice like a pro: Use a serrated bread knife and a gentle sawing motion. For ultra-even slices, let the loaf cool fully, then chill 20 minutes before slicing.
- Make it “sandwich thin”: For thinner slices, shape the loaf to 16–18 inches long and keep it evenly wide.
Variations
- Soft sandwich French bread: Add 2 tablespoons more olive oil and brush the hot loaf with a little melted butter for a softer crust.
- Garlic loaf (still sandwich-friendly): Mix 1 teaspoon garlic powder into the flour and sprinkle flaky salt on top after egg wash.
- Herb loaf: Add 1–2 teaspoons Italian seasoning or herbs de Provence to the dry ingredients.
- Sesame top: After egg wash, sprinkle sesame seeds for deli-style vibes.
- Mini sandwich loaves: Divide dough into two logs for shorter loaves (great for smaller households). Bake 18–22 minutes.
Storage & Reheating
Store fully cooled bread in a paper bag or loosely in a bread bag at room temp 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 warm the whole loaf at 350°F for 8–10 minutes.
FAQ
How do I shape French bread so the slices are perfect for sandwiches?
Aim for an even log that’s slightly wider than you think. Flatten the dough into a 12×6-inch rectangle, roll tightly from the long side, and gently press along the loaf to keep the thickness consistent from end to end. Tuck the ends under so they don’t bake into pointy “baguette tips.”
What’s the best thickness for sandwich slices?
For everyday sandwiches, slice 1/2 inch thick. For paninis or grilled sandwiches, go closer to 3/4 inch so the bread stays sturdy with heat and fillings. If you want thin deli-style slices, fully cool the loaf, chill it briefly, and slice 3/8 inch thick with a serrated knife.
Why does my bread tear or crumble when I slice it?
Usually it’s one of three things: the loaf is still warm (wait at least an hour), the knife isn’t serrated/sharp, or the crumb is underbaked. Next time, bake until the center hits 200–205°F and cool completely for the cleanest cut.
Can I make this dough ahead for easier sandwich prep?
Yes. After the first rise, cover and refrigerate the dough overnight (8–16 hours). The next day, let it sit at room temp for 30–45 minutes, then shape, rise, and bake as written. This also adds a little extra flavor.
How do I keep French bread from getting too hard for sandwiches?
If you want a sandwich-soft bite, include the optional olive oil, skip over-baking, and store the loaf wrapped once fully cool (not while warm). For day-two bread, lightly toast slices or warm the loaf at 350°F for a few minutes to refresh the texture.