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1
For the Tomato Herb Bread: Preheat the oven to 350 degrees F. Lightly grease a 4 by 8-inch loaf pan and set aside.
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2
Into a large bowl, sift together the flour, baking powder, salt, and baking soda.
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3
In a small bowl, whisk together the buttermilk, eggs, sugar, and oil.
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4
Add to the dry ingredients and whisk to combine.
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5
Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic.
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6
Add the cheese and stir to combine.
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7
Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
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8
Remove from the oven and let cool for 10 minutes in the pan.
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9
Turn out onto a wire rack to cool completely before slicing.
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10
Cut the ends from the Tomato-Herb Bread and discard or reserve for another use.
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11
Cut the remaining loaf into 16 thin slices.
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12
For the Ricotta Herb Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth.
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13
Add the olives and pulse to blend.
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14
Adjust seasoning, to taste.
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15
Spread the ricotta mixture evenly over 8 bread slices.
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16
Spread several spinach leaves across the filling in 1 layer.
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17
Add cold cuts.
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18
Top with remaining bread and press to seal.
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19
Cut each sandwich in half diagonally.
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20
Serve.
