Warm Rye Bread Sandwich with Spinach, Sauerkraut, and Cheese
Ingredients
- —• 1 tbsp extra virgin olive oil (plus a little extra for brushing)
- —• 1 clove garlic, thinly sliced
- —• 1 tbsp fresh oregano or thyme, roughly chopped
- —• 100 g cavolo nero (Tuscan kale), roughly chopped
- —• 150 g fresh spinach
- —• 1 tbsp fresh dill, finely chopped
- —• 60 g soft cream cheese
- —• ½ tbsp horseradish cream
- —• 80 g sauerkraut, drained
- —• Sea salt and black pepper
- —• 4 slices rye crispbread or sturdy rye bread
- —• 2 slices (goat) cheese or Swiss cheese
- —• (Optional) pickles to serve
Instructions
Heat the olive oil in a large frying pan over medium heat.
Add the garlic and oregano, cooking for 2 minutes until the garlic softens.
Add the cavolo nero and stir-fry for 4–5 minutes until wilted.
Add the spinach, dill, cream cheese, horseradish, and sauerkraut.
Stir until everything is well combined and creamy, then season with salt and pepper.
Top two slices of rye bread with the vegetable mixture and cheese. Cover with the other slices of bread.
Brush the outsides with a little olive oil and fry in the pan for 3–4 minutes per side until the bread is crispy and the cheese has melted.
Serving Tip
A crunchy, savory sandwich with warm vegetables and a tangy touch from the sauerkraut — full of flavor yet perfectly balanced. Serve warm with a few slices of pickles or a sprinkle of extra dill. Great for lunch or a light dinner.
Storage Tip
You can prepare the filling ahead of time and store it in the fridge for up to 2 days. Reheat in the pan and assemble the sandwich just before serving.