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Garden Sliders
From Better Homes & Gardens, June 2009
For a no cook starter, serve the squash in these sandwiches fresh rather than grilled.
Start to finish: 30 minutes
- 1 (15 to 16 ounce) can great northern or cannelloni beans, rinsed and drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced (1 teaspoon)
- ½ teaspoon Italian seasoning, crushed
- 1 medium yellow summer squash, cut in ¼ inch thick slices
- 24 (1/4 inch thick) slices baguette
- 2 medium roma tomatoes, cut in ¼ inch thick slices
- 1 small cucumber, cut in ¼ inch thick slices
- small celery to sprigs
- small tomato wedges
- pickle slices, optional
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 pickle slices.
Makes 12 appetizer size sandwiches.
Each slider: 120 calories, 2 g fat, 0 mg cholesterol, 289 sodium, 23 g carbs, 3 g fiber, 6 g protein.
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