The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here's how we like to build ours.
With the meatballs and sauce already figured out, a sandwich is really just a matter of construction.
First, pick your bread. Personally, I like an Italian-style roll, one of those loaves that's a little wider than a traditional French baguette, as white as bleached linens, super soft throughout, with a potato-chip-thin crust that crackles and makes a mess of crumbs and flakes on your shirt when you bite through it. My reasoning is that meatballs are tender, and I don't want my bread fighting with them—a loaf that's too sturdy won't play nice with such a squishable filling.
I warm the loaf in an oven, but don't toast for the same reason I choose soft bread: except for that flaky crisp crust, I want tenderness to surround my meatballs.* Once it's warmed, I trim off the knobby, tough ends of the loaf, because, honestly, does anyone really like gnawing through those parts? I know I don't, and I especially don't like the way crusty ends can crush a tender meatballs.
For the meatballs themselves, I like to make them large and then slice them in half. Small ones will fall out of the sandwich too easily, while whole large ones are difficult to get your mouth around—and they don't cozy up next to each other well. Halved meatballs still have a good height, while their tapered edges are able to overlap slightly for even coverage. This way you get a good amount of meatball in each bite.
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