Here’s how I like to build my sandwiches: cut your bread of choice in half (obviously I used a baguette). The bread doesn’t need to be toasted because you’re going to pop in it the oven and to be honest, you don’t want too toasty of a bread because it’ll contrast too much with the tender balls and make eating difficult.
After the bread is sliced, you need to sauce your bread. I know that some people don’t put sauce on the bottom of their subs, but I feel like you need that sauciness. Top the sauce off with a bit of shaved parmesan then with saucy meatballs. On top of that you need a cozy blanket of low moisture mozzarella cheese and a shower of more parmesan. The other side of your sandwich should get some extra sauce too. Everything is popped into the oven until the cheese gets gooey and delicious. Then you just close it up and you’re in meatball sub heaven!