This bite-size sandwich combines a hearty bean spread with slices of grilled squash for the perfect summertime appetizer.
- Makes: 12 servings
- Start to Finish: 30 mins
- 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.
- 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.
- 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 the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead.
- Per serving:
- 120 kcal cal.,
- 2 g fat
- 1 g monounsatured fat),
- 289 mg sodium,
- 23 g carb.,
- 3 g fiber,
- 1 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet