Prepare the meatball mixture: Slice the baguettes horizontally. Remove 80% of the interior crumb and soak it in water until it softens. Squeeze well, tear into small pieces, and place in a bowl with the remaining meatball ingredients. Mix well with your hands. Cover and let rest in the refrigerator for 1 hour.

Prepare the radishes: Meanwhile, cut each radish into 6 pieces, mix with the salt and place in the refrigerator for 1½ hours to pickle. Stir occasionally.

Make the matbucha: Start by roasting the peppers. The best method is over an open fire. Alternatively, lay the whole peppers on a baking dish lined with parchment paper. Broil in the oven, turning occasionally, until the skin is charred on all sides. Transfer the peppers to a bowl or large container, cover, and set aside for 30 minutes. Peel, remove the seeds, and slice into finger-wide strips.

Add olive oil and garlic to a saute pan over low heat and cook for about 1 minute. Add the crushed tomatoes and broth or water. Add the sliced peppers, spices, and a little sugar or date molasses. Cook uncovered on a low heat for about 20-30 minutes, until the sauce becomes thick. Stir occasionally. 

Cook the meatballs: Meanwhile, heat the oven to 375F. With wet hands, form meatballs the size of ping-pong balls and place them on a baking tray lined with parchment paper. Cook in the oven for 12 minutes, or until the meatballs start to turn golden brown. 

Taste the matbucha before adding the meatballs. Adjust the seasoning if necessary — the matbucha should be on the sweet, so add a little more sugar or date molasses if needed. Add the meatballs and cook, covered, for about 40 minutes. Instead of stirring, gently shake the pot in circles and from side to side periodically. 

Make the sandwich: Pack each baguette with meatballs, sauce, and a slick of harissa. Slice in half or thirds, depending on the length of the bread. Serve with pickled radishes, cucumber pickles and/or pickled peppers, either in the sandwich or on the side.