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Preheat your oven to 400° F.
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Pour prepared marinara in a small sauce pan and simmer over medium heat until reduced by half (about 20 minutes).
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Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine chicken, sausage, 1 c. panko, ½ c. Parmesan, and S & P.
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Mix on low until combined.
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Divide meat mixture into 12 portions.
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Stack provolone slices and cut into quarter sized pieces stacked about 3 to 4 slices high (you want to end up with ~ ½ slice of provolone per burger patty).
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Press each little provolone stack into each portion of meat and form a small burger patty.
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Combine remaining panko and Parmesan with Italian seasoning and S & P.
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Stir to evenly combine ingredients.
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Coat each slider patty with the panko mixture.
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Heat the oil to medium high in a large cast iron skillet (you want it deep enough that it will come half way up the side of each patty).
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Fry the patties in the oil 4 at a time for 1-2 minutes on each side until golden brown.
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Transfer the cooked patties to paper towels to drain.
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When all patties are cooked and drained place them on a parchment lined cookie sheet.
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Bake the patties for 5 minutes.
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Top patties with half the marinara and a generous pinch of mozzarella.
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Bake for 3 more minutes so the cheese melts.
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Transfer cheesy patties to toasted rolls or buns spread with remaining marinara.
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EAT!!!