Preheat the grill to high. Arrange the bacon on a lined grill pan and cook under the grill for 5 minutes, turning once, until cooked through and crisp.
Split the baguette horizontally and spread the bottom half with the houmous. Top with the cooked bacon, salad leaves and tomatoes.
Cut into 4 even pieces and wrap each in a square of greaseproof paper. Secure with kitchen string and tuck a fresh leaf underneath.