Garden Sliders
Recipe from
Better Homes and Gardens
This bite-size sandwich combines a hearty bean spread with slices of grilled squash for the perfect summertime appetizer.
Servings:
Makes 12 appetizers-size sandwiches.
Total Time:
30 mins
Ingredients
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1 15- to 16-oz. canGreat Northern or cannellini beans, rinsed and drainedsee savings
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2 Tbsp.olive oilsee savings
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2 clovesgarlic, minced (1 tsp.)see savings
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1/2 tsp.Italian seasoning, crushedsee savings
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1 mediumyellow summer squash, cut into 1/4-inch-thick slicessee savings
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241/4-inch-thick slices baguettesee savings
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2 mediumroma tomatoes, cut in 1/4-inch-thick slicessee savings
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1 smallcucumber, cut into 1/4-inch-thick slicessee savings
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Small celery top sprigs, small tomato wedges, and/or pickle slices (optional)see savings
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Directions
1.
For bean spread, in blender or food processor combine beans, 1 tablespoon of the oil, the garlic, and Italian seasoning. Cover; blend or process until smooth. Season with salt and ground black pepper.
2.
To grill squash, toss squash slices with remaining tablespoon olive oil. Place in a grill basket. Place basket directly over medium coals for about 5 minutes or just until squash is tender, turning once.
3.
Spread one side of each bread slice with bean spread. Top half of the bread with tomato, squash, and cucumber slices. Top with remaining bread slices, spread side down. Secure sandwiches with wooden picks. Top with celery sprigs, tomato wedges, and/or pickle slices. Makes 12 appetizers-size sandwiches.
Make-Ahead
Make the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead.
Nutrition information
Per serving: Calories 120, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 289 mg, Carbohydrate 23 g, Total Sugar 1 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin C 5%, Calcium 3%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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