The Best Bread for Toasted Sandwiches

In our house the official name for this sandwich loaf is “the best bread for toasted sandwiches”. Super soft bread, enriched with butter, milk and egg. This bread not only crisps up perfectly when toasted, but it also absorbs butter like a sponge. If you are making toasted sandwiches any time soon, I 100 percent recommend giving this bread recipe a try.

Is this bread just for toasted sandwiches?

Definitely not! This is simply an enriched sandwich loaf. A little bit on the denser side of the bread world, but perfectly soft and delicious any way you want to serve it. We use this bread for a lot of different purposes. Warm freshly baked bread with butter and honey, sandwiches, toast. It even works well for breadcrumbs, french toast or bread and butter pudding.

Why you will love this recipe

The best toasted sandwiches ever. Need I say more ….

Making homemade bread can be a lot of fun, especially when it comes to finding that perfect bread recipe for the exact use that you want it. Just like using baguettes for delicious french toast, making your own pizza dough or the best hot cross buns that taste so much better than store brought. This is my bread recipe that absolutely works the best for toasted sandwiches. When you follow this recipe you will end up with 2 smaller style loaves that make perfectly cute hand sized sandwiches. The bread crisps up perfectly when it is toasted and it will soak up butter really well.  

Turning sandwich bread into toasted sandwiches

1. Slice your bread. Use a serrated knife to cut your bread into thick slices. Two slices per toasted sandwich.
2. Butter your slices. Place each pair of slices aside, butter sides together, while you prepare your fillings.
3. Fill your toasties. Place your cheese, meat, sauces or any other fillings on top of your stacked breads.
4. Toast it up. Grease a preheated pan with a little bit of extra butter. Transfer the top slice (with the fillings on top) into your pan and then place the remaining slice on top of that, making sure to keep the buttered side up. Heat for 2-3 minutes before flipping the entire toastie to cook the other side for another 2-3 minutes.
5. Your toasted sandwiches are done when both sides are golden and crisp.

Tips and tricks

This recipe makes 2 smaller loaves – I like to use 2 loaf tins that are about 10cm x 22cm. This is small enough to cook through and remain soft without getting too dark of a crust. You can cook this in a larger tin but keep in mind that your cooking time will change.

Give it time – You really want to give the dough plenty of time to rise at each stage. This helps the yeast develop and will give your dough plenty of lift. If it is cold your dough will can take longer to rise than expected.

Roll your loaf tightly – Make sure that you keep your roll quite tight when you roll and shape the bread dough. If the roll is too loose it will create large pockets of air that will make big holes in your slices when the loaf is sliced.

Make your bread ahead of time – This bread will stay soft and great for sandwiches for about 3 days if it is stored in a sealed container. For toast or toasted sandwiches you can use this bread anywhere up till day 5. You can even freeze your bread. I like to slice this bread and freeze it so we can make perfect toasted sandwiches anytime.

Sandwich Bread

In our house the official name for this sandwich loaf is “the best bread for toasted sandwiches”. Super soft bread, enriched with butter, milk and egg. This bread not only crisps up perfectly when toasted, but it also absorbs butter like a sponge.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Rest Time 3 hours hrs

Total Time 4 hours hrs

Servings: 2 Small Loaves

Course: Side Dish

Ingredients Method Notes

Ingredients

  

• 1 cup warm milk
• 2 tablespoons honey
• 1 tablespoon yeast
• 60 g butter melted
• 1 egg
• 3 1/4 cups flour
• 1/2 teaspoon salt
• 1 tablespoon cooking oil for greasing your bowl
• 2 tablespoon cream to brush on loaves before baking

Method

 

1. In a small saucepan, heat the milk and honey until the honey is melted and the mixture is warm to the touch (about 40 degrees celsius).
2. Remove the saucepan from the heat. Pour the mixture into a large bowl and mix through the yeast. Leave for 5-10 minutes for the yeast to become fluffy and active.
3. Add the melted butter and egg to your yeast mixture and mix well.
4. Add 1 1/2 cups of the flour to your wet ingredients and mix well for about 2 minutes or until the mixture is smooth.
5. Add in the remaining flour and mix until the flour is fully incorporated.
6. Turn the dough out onto a clean bench top and knead for a couple of minutes or until the dough forms a smooth ball.
7. Coat the bowl and the surface of the dough in oil before returning the dough to the bowl. Make deep indents into the dough using your fingers and then leave it in a warm place to double in size for about 1 hour.
8. When it has risen, remove the dough from the bowl and roll it out into a large rectangle. Fold the dough in thirds along the long edge and then fold into thirds again the other way.
9. Place the dough back into your bowl and leave to rise for another hour
10. Once risen, divide the dough into 2 even portions. Roll each portion of dough into a large rectangle the short length should be 2-3 cm wider than the length of your loaf pans. Roll the dough up lengthwise so that you end up with a rolled log that will nestle perfectly into your loaf pans. Make sure your bread is rolled tightly as any loose pockets of air can result in hollow pockets in the finished loaf.
11. Place the prepared loaves in a warm place to rise for an hour or until doubled in size
12. Preheat your oven to 170 degrees fan bake.
13. When your are ready to bake your bread loaf brush little bit of cream over the surface of each loaf and place into the oven to bake for 35 minutes (or until your loaves are golden and baked through.
14. Remove your bread loaves from the oven and coat the top surface with a little bit of butter for a nice soft crust. Allow your bread to cool before you slice and serve or store your bread.

Notes

Store your bread covered in a cool dry place for up to 4 days.
This bread is absolutely perfect for toasted sandwiches, toast and sandwiches for lunch.
To freeze your bread, wrap firmly in cling film before storing your bread in the freezer for up to 3 months.

Thank you so much for taking the time to read through my best bread for toasted sandwiches recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.

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