Now I know there's a story behind the sandwich and it involves an Earl and putting something, anything, between two slices of bread. In this day and age where we have advanced out of the 1970s lunch of spam and French mustard between two slices of wonder bread (really, it's a wonder anyone ever called that bread), the things you think of as your fillers consist of pretty much anything edible and the bread itself can no longer be just an assumption; it is considered an equal actor in the production that is the sandwich.
Today I made three sandwiches because they are easy, tasty and pretty to look at (and they didn't require the frustration of trying to get the oven working).
Entrant #1 was a spinach wrap (as seen in the picture) filled with baby spinach and a spread I blended in the food processer which consisted of 1 package of cream cheese, 1 package of goat cheese, 1/4 cup of whole milk, and 1/2 jar of sundried tomatoes in oil (which I drained). The resulting spread was creamy and pinkish with speckles of red. Wraps are a little finnicky and so I try to keep the ingredients in the flat category (i.e. tomatoes just squash and ooze everywhere and they don't do the gymnastics that are required for a wrap very effectively).
Entrant #2 was a old fashioned multigrain loaf with oats on the crust. I cut thick generous slices and spread homemade hummous on top with caraways seeds. I then begin the layering process: thinly sliced english cucumbers, avocado, and roasted red peppers in coiled mounds. 
Entrant #3 is loved by kids and adults alike. It's a take on a grilled ham & cheese. I used flax tortilla shells and spread one shell with a sweet Russian honey mustard and a bit of mayo and then layered thinly sliced blackforest ham to cover the whole shell, then I layered roma tomato slices in the same way, round and round the ham, and then I covered it with another shell. The oven is still broken so I put one in a large frying pan with a little bit of butter and cooked it until the shell turned dark crispy brown and the cheese was melted. I flipped it into another pan to cook the other side and started a chain of fying and flipping. 
Everyone was happy with the choice of sandwich. I put out little bowls of olives, pickles and jalapeno peppers, and radishes. And I made a large salad of sunflowers seeds, currants and spinach.
And now I rest for a few hours before returning to cook the closing dinner.