Acorn Squash with Kale and Sausage
Ready in 45 mins
Combine stone-ground and Dijon mustards.
Spread mustard mixture evenly onto each of 4 bread slices. Top each evenly with ham, cheese, tomato, and red onion. Cover with remaining 4 bread slices.
Place a large nonstick skillet coated with cooking spray over medium-high heat.
Add 2 sandwiches to pan; cook 4 minutes on each side or until lightly browned. Repeat procedure with remaining 2 sandwiches.
Serve immediately.
Adapted from My Recipes
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