If your sandwich bread keeps betraying you—too tall to bite, too soft to slice, or so crusty it shatters your lunch—this one’s for you. This French bread recipe is built specifically for sandwiches: sturdy, sliceable, and shaped to fit your life (and your containers).
Below you’ll get the best shape for sandwich-making plus the easiest slice guide so every piece is even, stackable, and not weirdly angled.
Why You’ll Love This
It bakes up with a crisp-but-not-chaotic crust, a soft interior that holds fillings, and a long, low profile that makes sandwiches actually biteable—plus the shaping method helps you get slices that look bakery-level without the stress.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour, see tips)
- 1 1/2 teaspoons (9g) fine sea salt
- 2 teaspoons (8g) sugar or honey
- 2 1/4 teaspoons (7g) active dry yeast (1 packet)
- 1 1/4 cups (300g) warm water (about 105–110°F)
- 1 tablespoon (14g) olive oil (optional, helps softness for sandwiches)
- 1 egg beaten with 1 tablespoon water, for egg wash (optional)
How to Make It
- Wake up the yeast. In a large bowl, stir warm water, sugar, and yeast. Let sit 5–8 minutes until foamy. (If it doesn’t foam, your yeast may be expired or the water was too hot/cool.)
- Mix the dough. Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–7 minutes with a stand mixer on medium-low) until smooth and elastic.
- First rise. Shape into a ball and place in a lightly oiled bowl. Cover and rise 60–90 minutes, until doubled.
- Shape for sandwich-friendly loaves. Turn dough out and gently press into a rectangle. For the best sandwich shape, roll it up tightly from the short side (so you get a thicker, lower loaf), pinching the seam closed. Tuck the ends under slightly to make a rounded “batard” (about 10–12 inches long), not a super skinny baguette.
- Second rise. Place seam-side down on a parchment-lined baking sheet. Cover and rise 30–45 minutes, until puffy and noticeably larger.
- Prep the oven + steam. Preheat to 425°F. Place an empty metal pan on the bottom rack while it preheats (this is for steam). If using egg wash, brush the loaf gently now.
- Score like a pro. Use a sharp knife or lame to make 3–4 diagonal slashes about 1/4-inch deep. This controls expansion and keeps the loaf from bursting on the side.
- Bake. Put the bread in the oven. Carefully pour 1 cup hot water into the empty pan to create steam, then close the door fast. Bake 22–28 minutes, until deep golden and the loaf sounds hollow when tapped.
- Cool before slicing. Let cool on a rack at least 45 minutes. Slicing too soon = gummy center and messy sandwich slices.
Tips for the Best Results
- Best sandwich shape: Aim for a 10–12 inch batard (shorter and thicker). A long baguette-style loaf gives smaller slices that don’t hold fillings as well.
- Want perfectly even slices? After cooling, trim a paper-thin slice off one end to create a flat “base,” then slice from the flat end for more consistent pieces.
- Slice guide (no guesswork): Use a serrated bread knife and gentle sawing. For deli-style sandwiches, cut 1/2-inch slices. For heartier stacks, go 3/4-inch.
- Choose your crust level: Steam gives you that classic French crust. For a slightly softer sandwich crust, skip the steam pan and brush with egg wash (or a little milk) before baking.
- All-purpose flour works: Bread flour gives more chew and structure, but AP flour still makes a great loaf—just expect a slightly softer, less chewy crumb.
- Don’t rush cooling: The bread keeps baking internally as it cools. This is the difference between clean slices and a squished loaf.
Variations
- Mini sandwich loaves: Divide dough into 2 pieces and shape two 7–8 inch batards. Bake 18–22 minutes.
- Seeded top: Brush with egg wash, then sprinkle sesame or poppy seeds before scoring.
- Garlic-herb sandwich bread: Add 1 teaspoon garlic powder and 1 teaspoon dried Italian seasoning with the flour.
- Extra-soft “lunchbox” version: Add 2 tablespoons milk powder (if you have it) and keep the olive oil. Skip steam for a softer crust.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup bread flour; add 1–2 extra tablespoons water if the dough feels dry.
Storage & Reheating
Store fully cooled bread at room temp in a bread bag or loosely wrapped for up to 2 days (too airtight can soften the crust). For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in a toaster, or crisp the whole loaf in a 350°F oven for 8–10 minutes.
FAQ
What’s the best shape of French bread for sandwiches?
A short, thicker batard (about 10–12 inches long) is the sweet spot. It gives you wider, more stable slices than a skinny baguette, and it’s easier to stack fillings without everything sliding out.
How do I slice French bread neatly for sandwiches without crushing it?
Let it cool completely, then use a serrated bread knife with light pressure and a steady back-and-forth motion. If the loaf rolls around, slice a super-thin piece off one end to create a flat base and start slicing from there.
How thick should I slice this bread for the “best” sandwich?
For classic deli vibes, slice 1/2-inch thick. For messy, juicy fillings (like meatball subs or chicken salad), go closer to 3/4-inch so the bread doesn’t tear or get soggy as fast.
Can I make this dough ahead for easier sandwich prep?
Yes. After the first rise, cover the dough tightly and refrigerate up to 24 hours. When ready, let it sit at room temp 30–45 minutes, then shape, do the second rise, and bake as written.
Why did my loaf split on the side instead of at the slashes?
That usually means it wasn’t scored deeply enough, the loaf was under-proofed, or the seam wasn’t pinched closed. Next time, make 3–4 confident slashes about 1/4-inch deep, and be sure the seam is sealed and placed seam-side down.