Preheat the grill to high. Arrange the bacon on a lined grill pan and cook under the grill for 5-6 minutes, turning once, until cooked through and crisp.
Split the baguette horizontally and spread the bottom half with the houmous. Top with the tomatoes, cooked bacon and salad leaves.
Cut into 4 even pieces and wrap each in a square of greaseproof paper. Secure with kitchen string and tuck a fresh herb sprig or leaf underneath.