If your sandwiches keep turning into a bread avalanche (too thick, too tall, too crumbly), this is for you. This French bread recipe is designed specifically for sandwich success: a long, even loaf with a thin-crisp crust, a soft-but-sturdy interior, and slices that behave.
Plus, you’ll get a simple shape + slice guide so your turkey club (or veggie stack) fits, closes, and doesn’t eject filling on bite one.
Why You’ll Love This
This loaf bakes up golden and classic, but it’s intentionally shaped for clean, consistent sandwich slices—wide enough to hold fillings, not so airy it collapses, and not so crusty it shreds your mouth.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see tips)
- 1 1/4 cups (300g) warm water (about 100–105°F)
- 2 1/4 tsp (7g) active dry yeast (1 packet)
- 1 1/2 tsp (9g) fine salt
- 1 tbsp (12g) sugar or honey
- 1 tbsp (14g) olive oil (optional, for a slightly softer sandwich crumb)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
- 1–2 tbsp cornmeal or flour (for the pan)
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.
- Make the dough: Add flour and salt (and olive oil if using). Mix until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–7 minutes with a stand mixer) until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and rise 60–90 minutes until doubled (time depends on room temp).
- Pre-shape: Turn dough onto a lightly floured counter. Pat into a rectangle about 8×10 inches. Fold the long sides toward the center like a letter, then roll into a log. Rest 10 minutes (this relaxes the dough so shaping is easier).
- Shape for sandwiches (the “wide baton”): Gently flatten the dough into a rectangle about 6–7 inches wide. Roll tightly into a long log, pinching the seam closed. Aim for a loaf about 14–16 inches long and evenly thick from end to end. Tuck the ends under slightly (not pointy baguette ends).
- Second rise: Transfer to a cornmeal-dusted sheet pan (or parchment). Cover loosely and rise 35–55 minutes until puffy and slightly springy.
- Prep the oven: Preheat to 425°F. Place an empty metal pan on the bottom rack (for steam). Slash the loaf 4–5 times at a shallow angle.
- Bake with steam: Add 1 cup hot water to the empty pan (careful). Bake bread 22–28 minutes until deeply golden and the loaf sounds hollow when tapped (or internal temp is ~200–205°F).
- Cool, then slice smart: Cool at least 45 minutes before slicing so the crumb sets. For sandwiches, slice on a slight diagonal for bigger surface area and less “tower sandwich” energy.
Tips for the Best Results
- Go for “sandwich wide,” not “baguette skinny”: Keep the loaf thicker and more uniform. A consistent diameter = consistent slices.
- All-purpose flour works: If using AP flour, hold back 2–3 tbsp of the flour at first and add only if the dough is sticky. Bread flour gives a chewier, sturdier slice.
- Don’t rush cooling: Cutting too early makes the inside gummy and tears the slices. Patience = clean cuts.
- Steam is the crust upgrade: That pan of hot water helps you get a thin, crisp crust without turning the loaf into a jaw workout.
- Slash shallow: About 1/4 inch deep. Too deep can make the loaf spread unevenly and create lopsided slices.
- Best slice tool: Use a long serrated bread knife and gentle sawing. Pressing down crushes the crumb.
Variations
- Extra-soft sandwich French bread: Add 2 tbsp (28g) softened butter with the flour and use the olive oil too. Crust will be softer, slices more tender.
- Sesame-topped: Brush with egg wash and sprinkle sesame seeds before baking for deli-vibes.
- Garlic-herb loaf: Mix 1 tsp garlic powder and 1 tsp Italian seasoning into the flour. Great for chicken sandwiches.
- Whole wheat blend: Replace up to 1 cup (120g) of the flour with whole wheat. Add 1–2 tbsp extra water if dough feels dry.
- Mini sandwich loaves: Divide dough in two and shape two 8–9 inch logs. Bake 18–22 minutes—perfect for smaller households.
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 nicer). For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in a toaster, or refresh a whole loaf in a 350°F oven for 8–10 minutes.
FAQ
What’s the best shape for sandwich-friendly French bread?
A “wide baton” is the move: a long log with even thickness and slightly tucked ends (not pointy). Aim for 14–16 inches long and about 3–3.5 inches thick so slices are wide enough for fillings but still easy to bite.
How should I slice French bread for sandwiches so fillings don’t fall out?
Let the loaf cool fully, then slice on a slight diagonal (about 30 degrees). Diagonal slices give you more surface area and a wider opening, which helps hold fillings without needing a super-thick slice.
Can I make this dough ahead for meal prep sandwiches?
Yes. After kneading, cover and refrigerate the dough for up to 24 hours for a slow rise. Let it sit at room temp 30–45 minutes before shaping, then proceed with the second rise and bake.
Why is my French bread too hard for sandwiches?
Common causes: baking too long, skipping steam (which can thicken the crust), or storing it uncovered. For a softer bite, include the optional olive oil (or try the butter variation) and store the loaf in a bag once fully cool.
How thick should sandwich slices be?
For most sandwiches, 1/2 inch is the sweet spot: sturdy enough to hold spreads and fillings, but not so thick it turns into a bread-heavy bite. For grilled sandwiches, go slightly thicker (about 5/8 inch) so it crisps without drying out.