As a kid, the default sandwich in my house was hummus, tomato, cucumber, in a flat rolled sandwich. Plus whatever seasonal vegetables we have. Or parsley or watercress if we have too much of that. Or mint. Or thyme. Just throw virtually any leafy vegetables in there and you’ll be fine.

I’m guessing you’re talking more like loaves/leavened bread, but that shouldn’t be a problem.

You can also cut your bread into crackers/sticks (do thicker slices and then slice those into bars) and eat hummus with them. Might need to toast them though.

Now to make a suggestion that is radically different from aspirational Mediterranean fresh food from my childhood: Marmite if you can get into it. It’s not a thing here, but I picked up a jar from a British grocery in the Gulf once and most people in my life think it’s a disgusting curiosity. But as a backup, marmite with butter or olive oil (more our style), or with vegetables, or cheese, or literally with nothing else, if you can enjoy it, its a great backup. The tiny jar lasts forever and can be used as a flavor enhancer for hearty dishes.

Shout out to baked potato sandwiches with oil, lemon, salt, and leafy vegetables. Or boiled egg sandwiches. Or potato and egg, I won’t tell you how to live. But admittedly these make more sense to me as flat bread sandwiches.