1 15 - 16 ounce can Great Northern or cannellini beans, rinsed and drained
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon Italian seasoning
1 yellow summer squash, cut into 1/4-inch-thick slices
24 baguette slices, 1/4 inch thick
2 medium Roma tomatoes, cut into 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)
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 the 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 from the test kitchen:
Make the bean spread up to 2 days ahead; refrigerate covered.
Slice vegetables up to 24 hours ahead.
Assemble sliders 2 hours ahead.
Recipe courtesy of “Better Homes and Gardens.”