If your sandwiches keep failing because the bread is too soft, too thick, or turns into crumbs the second you slice it… this is your fix. This French bread recipe is built specifically for sandwiches: sturdy crust, fluffy interior, and a shape that slices like a dream.
We’re also doing the most important part people skip: the best shaping method plus exactly how to slice it for subs, tea sandwiches, and everything in between.
Why You’ll Love This
This loaf has that classic French bread vibe (crisp, golden crust + airy center) but it’s engineered for sandwich life: a wider, more even shape that won’t roll around, plus a slice guide so you get clean, consistent pieces every time.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, 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 yeast wake up + better browning)
- 1 1/2 tsp fine sea salt
- 1 tbsp olive oil (optional, but adds a slightly softer bite for sandwiches)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
How to Make It
- Bloom the yeast: In a large bowl, stir warm water, sugar, and yeast. Let sit 5–8 minutes until foamy.
- Mix the dough: Add flour and salt (and olive oil if using). Stir until a shaggy dough forms, then knead by hand 8–10 minutes (or 6–8 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.
- Pre-shape for “sandwich loaf” form: Turn dough onto a lightly floured surface. Pat into a rectangle (about 10×14 inches). Roll it up tightly from the long side like a jelly roll, pinching the seam closed.
- Shape for the best slicing: Roll the log gently to even it out, aiming for a thicker middle and slightly tapered ends (or keep ends blunt for maximum sandwich real estate). Transfer to a parchment-lined baking sheet seam-side down. Flatten very slightly with your palms to create a more oval profile—this helps prevent the “round loaf roll-away” problem when slicing.
- Second rise: Cover loosely and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 425°F. Place a metal pan on the bottom rack to preheat (for steam).
- Slash + steam: Use a sharp knife or lame to make 3–4 diagonal slashes, about 1/4 inch deep. For shine, brush with egg wash. Pour 1 cup hot water into the preheated bottom pan (carefully) and quickly close the oven door.
- Bake: Bake 22–28 minutes until deeply golden and it sounds hollow when tapped. If you have a thermometer, aim for about 200–205°F internal temp.
- Cool before slicing: Let cool at least 45 minutes on a rack. This is the difference between “perfect slices” and “squished, gummy interior.”
Tips for the Best Results
- For the best sandwich shape: Slightly flattening the shaped loaf before the second rise gives you more stable slices that stack neatly.
- Use bread flour if you can: It gives extra chew and structure so your bread doesn’t collapse under juicy fillings.
- All-purpose works: If using AP flour, hold back 2–3 tablespoons of water at first, then add only if the dough feels dry. AP absorbs differently.
- Don’t skip steam: The hot-water-in-a-pan trick makes a crisp crust without needing fancy equipment.
- Slice like a pro: Use a serrated bread knife and a gentle sawing motion. Don’t press down hard—let the knife do the work.
- Sandwich slice guide: For subs, slice into 6-inch sections, then split each section lengthwise (don’t cut all the way through for a hinge). For classic slices, cut straight across into 1/2-inch slices.
- For ultra-clean slices: Once cooled, chill the loaf for 20 minutes, then slice. This firms the crumb just enough.
Variations
- Soft sandwich French bread: Add 2 tbsp more olive oil and 2 tbsp milk (reduce water by 2 tbsp). Slightly softer crust, still sturdy.
- Garlic herb loaf: Mix 1 tsp garlic powder and 1 tsp dried Italian herbs into the flour.
- Seeded top: Brush with egg wash, then sprinkle sesame or poppy seeds before baking.
- Mini sandwich loaves: Divide dough into 2 logs. Bake 18–22 minutes. Perfect for smaller sandwiches and meal prep.
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 crisper; plastic keeps it softer). For longer storage, freeze sliced bread in a freezer bag up to 2 months. Reheat slices in a toaster, or warm a whole loaf at 350°F for 8–12 minutes.
FAQ
How do I shape French bread so it slices well for sandwiches?
Roll the dough into a tight log from a rectangle, pinch the seam, then gently flatten the log slightly into an oval before the second rise. That wider, steadier profile gives you slices that don’t tip over or turn into awkward triangles.
What’s the best thickness to slice French bread for sandwiches?
For standard deli-style sandwiches, aim for 1/2-inch slices. For lighter fillings (cucumber, egg salad), go 3/8 inch. For a sub-style vibe, cut the loaf into 6-inch portions and split lengthwise, leaving a hinge.
Why is my bread gummy when I slice it?
Most of the time it’s sliced too soon. Let the loaf cool at least 45 minutes so the steam finishes setting the crumb. Also make sure it’s fully baked (200–205°F inside) and use a serrated knife with a light sawing motion.
Can I make this dough ahead for easier sandwich prep?
Yes. After the first rise, shape the loaf, cover tightly, and refrigerate overnight (8–14 hours). Let it sit at room temp 30–45 minutes while the oven preheats, then slash and bake as directed.
How do I keep French bread from going stale so fast?
Slice and freeze what you won’t use within 24–48 hours. Pull slices as needed and toast or warm them. This keeps sandwich bread tasting fresh without fighting that “day-two brick” situation.