To prepare the buns

Split each bun in half horizontally.

In a large skillet or griddle, melt 1 tablespoon butter and spread it around the bottom of the pan.

Place each bun half on the hot skillet - middle down.

Cook until toasted and golden brown. Do NOT turn over.

Remove from the skillet, place on a platter (toasted side up) and set aside.

For the dredging process – grab 3 bowls:

In a small bowl, beat two eggs with 1 teaspoon water and set aside.

In a medium bowl, mix together 1 cup flour, ¼ cup grated Parmesan, ½ teaspoon each of salt & pepper and 1 ½ teaspoon fresh minced basil.

In a small bowl, place 1 cup Panko crumbs

To make the patties

Combine the ground turkey with 1 tablespoon marinara.

Divide the ground turkey into 4 portions and gently pat into slider-size patties about 1/2” thick.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

(To dredge the patties)

Dip one patty in the flour mixture – be sure to cover both sides, then dip the floured patty in the egg/water mixture, then place the patty in the Panko crumbs and pat the crumbs gently – be sure to coat both sides. Place in the heated oil.

Repeat this process with each patty.

Cook the patties until the bottoms are golden brown & crusty, approximately 3-4 minutes.

Turn the patties over, cook 2-3 minutes then top with 1 slice Mozzarella cheese.

Cook until mozzarella begins to melt and the turkey is cooked through.

Remove patties and place them on a paper-towel covered plate.

To assemble the sliders, stack in this order, bottom to top:

Bottom bun, lettuce, cheese-covered patty, marinara sauce, shredded Parmesan. Top it all off with the top bun. Secure with a toothpick inserted through the middle.

ENJOY!

The patties freeze very well. If freezing raw patties, wrap each patty separately, and place them in a freezer bag before freezing. If freezing after they are cooked, let the patties cool then wrap them each separately, seal them in a freezer bag and store in the freezer.