Recipes and Cooking Garden Sliders 3.6 (7) This bite-size sandwich combines a hearty bean spread with slices of grilled squash for the perfect summertime appetizer. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 15-16 ounce can Great Northern or cannellini beans, rinsed and drained 2 tablespoon olive oil 2 cloves garlic, minced (1 tsp.) ½ teaspoon Italian seasoning, crushed 1 yellow summer squash, cut into 1/4-inch-thick slices 24 1/4-inch-thick slices baguette 2 medium roma tomatoes, cut in 1/4-inch-thick slices 1 small cucumber, cut into 1/4-inch-thick slices Small celery top sprigs, small tomato wedges, and/or pickle slices (optional) Directions 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. Tips Make the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead. Print Nutrition Facts (per serving) 120 Calories 2g Fat 23g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 120 % Daily Value * Total Fat 2g 3% Sodium 289mg 13% Total Carbohydrate 23g 8% Total Sugars 1g Protein 6g Vitamin C 3mg 15% Calcium 30.3mg 2% Iron 1.6mg 9% Potassium 172mg 4% Folate, total 48.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.