Super Green Reuben | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil, plus extra to brush
• 2 cloves garlic, sliced
• 2 tablespoons roughly chopped oregano leaves
• 6 cups (180g/6¼ oz) roughly chopped kale (stems removed)
• 300g (10½ oz) baby spinach leaves
• 2 tablespoons chopped dill
• 125g (4½ oz) cream cheese
• 1 tablespoon horseradish cream
• 1¼ cups (150g/5¼ oz) sauerkraut, drained
• sea salt and cracked black pepper
• 8 slices rye or wholemeal (whole-wheat) bread
• 4 large slices Swiss cheese
• dill pickles, to serve