If you’re after a French bread recipe for sandwiches, the bake matters—but the shape and slice matter just as much. You want a loaf that’s sturdy enough to hold fillings, but still soft where it counts (aka: the bite).
This recipe makes two sandwich-friendly loaves with a simple method, a crisp-but-not-shattering crust, and an easy shape guide so you get slices that look deli-level and don’t collapse the second you add mayo.
Why You’ll Love This
It’s classic French bread energy with sandwich practicality: two evenly shaped loaves, a tender interior that won’t tear up your mouth, and a slice guide so you can go from PB&J to stacked Italian subs without awkward crumb explosions.
Ingredients
- 4 cups (480g) bread flour (or all-purpose flour; bread flour is sturdier)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tsp kosher salt
- 1 1/2 tbsp sugar (helps browning and a softer sandwich-friendly crumb)
- 1 1/2 cups (360g) warm water (about 105–110°F)
- 1 tbsp olive oil (optional, but great for a less-shattery crust)
- 1 egg beaten with 1 tbsp water (optional egg wash for shine)
How to Make It
- Activate the yeast: In a large bowl, stir warm water and sugar together. Sprinkle yeast on top and let sit 5–8 minutes until foamy. If it doesn’t foam, your water may be too hot/cold or the yeast is old.
- Mix the dough: Add flour, salt, and olive oil (if using). Stir until a shaggy dough forms, then knead by hand 8–10 minutes (or with a stand mixer 6–7 minutes) until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. A warm spot helps (but don’t overheat it).
- Divide and pre-shape: Turn dough onto a lightly floured surface. Divide into 2 equal pieces. Gently pat each into a rectangle, then roll loosely into a log. Cover and rest 10 minutes (this makes final shaping easier).
- Shape for sandwiches (the “best shape”): For each piece, pat into a rectangle about 10×6 inches. Fold the long sides in slightly, then roll up tightly from a short end to make a compact loaf. Pinch the seam closed and gently roll to 14–16 inches long, keeping the middle slightly thicker than the ends for even slices.
- Second rise: Place loaves seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy (they won’t double like the first rise).
- Slash + prep oven: Heat oven to 425°F. Make 3–4 diagonal slashes on each loaf (about 1/4 inch deep). Brush with egg wash if you want shine.
- Bake: Bake 20–24 minutes until deeply golden and the loaves sound hollow when tapped. For a crispier crust, place an empty metal pan on the bottom rack while preheating and carefully pour 1 cup hot water into it right after you put the bread in.
- Cool before slicing: Cool at least 30 minutes on a rack. Slicing too early makes the inside gummy and squishes your “perfect sandwich slices” dreams.
Tips for the Best Results
- Weigh the flour if you can: Too much flour makes dry bread. If using cups, spoon flour in and level.
- Don’t skip the 10-minute rest: It relaxes the gluten so you can shape without fighting the dough.
- Shape with intention: A tight roll and pinched seam = fewer giant holes and better slices for spreads.
- Sandwich crust hack: Add the olive oil and skip ultra-steamy baking for a slightly softer crust that’s still crisp.
- The best slice guide: Use a serrated knife and a gentle sawing motion. For standard sandwiches, cut 1/2-inch slices. For subs, cut on a slight bias (diagonal) for longer surface area and better filling coverage.
- Even slices trick: Let the loaf fully cool, then cut the loaf in half first. Slice each half—way easier to keep thickness consistent.
Variations
- Sesame top: Brush with egg wash and sprinkle sesame seeds before baking for deli vibes.
- Garlic-herb: Mix 1 tsp garlic powder and 1 tsp Italian seasoning into the flour for a savory loaf that upgrades turkey sandwiches.
- Whole wheat blend: Swap 1 cup flour for whole wheat flour and add 1–2 tbsp extra water as needed.
- Mini sandwich loaves: Divide into 4 smaller loaves and bake 16–18 minutes—perfect for smaller subs or kids’ sandwiches.
Storage & Reheating
Store cooled bread at room temp in a paper bag or loosely wrapped for up to 2 days (tight plastic softens the crust fast). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or re-crisp a whole loaf at 350°F for 8–10 minutes.
FAQ
What is the best shape for French bread sandwiches?
A slightly thicker, evenly rolled log (about 14–16 inches) is the sweet spot. It gives you slices that are wide enough for fillings but not so tall they topple. Keep the middle a bit thicker than the ends so the slice sizes stay consistent.
How do I slice French bread for sandwiches without squishing it?
Cool the loaf at least 30 minutes, then use a serrated knife with light pressure and a back-and-forth motion. For clean sandwich slices, cut 1/2-inch thick. If the crust feels too hard, warm the loaf 3–4 minutes at 300°F to soften slightly before slicing.
Why does my French bread have big holes that let fillings fall through?
Usually it’s from shaping too loosely or using too much flour during shaping. Roll the dough tightly into a log, pinch the seam well, and avoid adding lots of extra flour. A tighter shape helps create a more even crumb that holds spreads and thin fillings.
Can I make this dough ahead for next-day sandwiches?
Yes. After the first rise, cover the dough and refrigerate 8–16 hours. Let it sit at room temp 30–45 minutes before dividing and shaping. Cold dough is easier to shape and often tastes even better.
What’s the best way to cut a loaf for sub sandwiches?
Let it cool completely, then cut a 6–8 inch section per sandwich. Slice it lengthwise, but don’t cut all the way through—leave a “hinge” so the fillings stay put. For extra stability, scoop a little soft interior if you’re loading it up with juicy fillings.