Not all French bread is sandwich bread. Some loaves are gorgeous… and then you try to slice them for lunch and suddenly you’ve got uneven slabs, crust shrapnel, and fillings sliding out like it’s their job.
This French Bread Recipe for Sandwiches is built for the way you actually eat: a sturdy-but-soft crumb, a crust that has personality without being a jaw workout, and (most importantly) the best shape so you can get clean, even slices every time.
Why You’ll Love This
It bakes up tall and straight (hello, sliceable!), holds up to hearty fillings without going gummy, and the shaping method makes “sandwich-size” slices feel basically inevitable.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see Tips)
- 1 1/4 cups (300g) warm water (about 100–105°F / 38–40°C)
- 2 1/4 teaspoons (7g) active dry yeast
- 1 tablespoon (12g) granulated sugar (helps rise + browning)
- 2 teaspoons (10g) fine salt
- 1 tablespoon (14g) olive oil (for a slightly softer sandwich crust)
- 1 egg white + 1 tablespoon water (optional, for shine)
How to Make It
- Bloom the yeast: In a large bowl, whisk warm water, sugar, and yeast. Let sit 5–8 minutes until foamy.
- Mix the dough: Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–8 minutes on medium-low 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 (warmer kitchen = faster).
- Shape for sandwich slices: Turn dough onto a lightly floured surface and gently press into a rectangle about 10×14 inches. Starting from a short end, roll tightly into a log, pressing out air as you go. Pinch the seam closed, then tuck the ends under to create a blunt, even cylinder (not pointy). Aim for a loaf about 14 inches long.
- Second rise: Place seam-side down on a parchment-lined baking sheet. Cover loosely and rise 30–45 minutes until puffy and about 50% larger (not necessarily doubled).
- Prep the oven + steam: Preheat to 425°F (218°C). Place an empty metal pan on the bottom rack (for steam). If using egg wash, brush lightly over the loaf.
- Score: Use a sharp knife or lame to make 3–4 diagonal slashes, each about 1/4-inch deep. This controls expansion so the loaf stays tall instead of spreading wide.
- Bake: Put bread in the oven. Carefully pour 1 cup hot water into the empty pan to create steam, then close the door. Bake 20–25 minutes until deep golden brown and the loaf sounds hollow when tapped. (Internal temp: about 200–205°F / 93–96°C.)
- Cool before slicing: Cool at least 45 minutes on a rack. This is the secret to clean slices and a set crumb.
Tips for the Best Results
- Best sandwich shape: Keep the log the same thickness end to end. Tuck ends under instead of tapering them, so every slice is usable.
- Roll tight, not skinny: Tight rolling builds height. If you stretch the dough longer to “look baguette-y,” it’ll bake flatter and slice wider (less sandwich-friendly).
- Flour choice: Bread flour gives the chewiest structure for slicing. If using all-purpose, reduce water by 1–2 tablespoons if the dough feels overly sticky.
- Don’t overproof the second rise: If it gets too airy, it can collapse or bake with a weak sidewall (aka squishy slices).
- Steam matters: That quick burst of steam helps the loaf rise up before the crust sets—key for tall slices.
- Slice guide: For deli-style sandwiches, slice 1/2-inch thick. For tea-sandwich vibes, go 3/8-inch. Use a serrated bread knife and a gentle sawing motion.
- Pro move for ultra-even slices: Chill the fully cooled loaf for 20 minutes before slicing, especially if your kitchen is warm.
Variations
- Soft “sub shop” style: Add 2 tablespoons powdered milk and increase olive oil to 2 tablespoons for a softer bite.
- Garlic sandwich loaf: Mix 1 teaspoon garlic powder into the flour and brush with melted butter + garlic after baking.
- Sesame or everything topping: Brush with egg wash and sprinkle seeds before baking for extra crunch and flavor.
- Whole wheat blend: Swap in 1 cup whole wheat flour and add 1 extra tablespoon water if needed.
- Mini sandwich loaves: Divide dough into two logs (about 7 inches each). Bake 18–22 minutes and enjoy smaller, lunchbox-friendly slices.
Storage & Reheating
Store cooled bread in a paper bag for 1 day for the best crust, or in a sealed bag/container at room temp up to 3 days for softer slices. For longer storage, freeze sliced bread (so you can grab what you need) up to 2 months. Reheat whole or partial loaves at 350°F (177°C) for 8–12 minutes, or toast slices for peak sandwich performance.
FAQ
What’s the best shape for French bread if I want clean sandwich slices?
A straight, evenly thick log with tucked-in ends. Avoid tapered “baguette points,” because they give you tiny end slices that can’t hold fillings. The rectangle-to-tight-roll shaping method keeps the loaf tall and uniform.
How do I slice French bread for sandwiches without crushing it?
Let it cool fully, then use a serrated bread knife and a light sawing motion (don’t press down). For super neat slices, chill the loaf 20 minutes before slicing. Aim for 1/2-inch slices for sturdy sandwiches.
Why did my loaf spread wide instead of rising tall?
Usually one of three things: the dough wasn’t rolled tightly (loose shaping spreads), the second rise went too long (overproofing weakens structure), or the oven wasn’t fully preheated. Scoring also helps direct the rise upward instead of outward.
Can I make this dough ahead for weekday sandwiches?
Yes. After kneading, cover and refrigerate the dough overnight (8–16 hours). Let it sit at room temp 30–60 minutes, then shape, do the second rise, and bake. The flavor gets even better, and you still get that sliceable shape.
What internal temperature should French bread be for the best sandwich crumb?
Target 200–205°F (93–96°C) in the center. Underbaked bread can turn gummy when sliced and won’t hold sandwich fillings as well. Cool at least 45 minutes so the crumb finishes setting.