Chicken Parm Sliders

Preparation

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  ARRABIATA SAUCE:

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  Combine oil, red pepper flakes, onion, and garlic in a small saucepan over medium heat and cook gently 3-4 minutes or until onion begins to soften.

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  Add broth, Italian seasoning, sugar, and tomato puree and simmer 5-7 minutes, stirring occasionally. Set sauce aside and keep warm.

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  GARLIC ASIAGO BUTTER:

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  Combine soft butter and roasted garlic in a small bowl and mash together with a fork.

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  Add Asiago cheese and mix until thoroughly combined.

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  SLIDERS:

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  Cut 8 of the Pretzilla Mini Buns in half horizontally and spread scant tablespoon asiago butter on cut sides of each bun.

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  Arrange buns, butter side up, on a baking sheet; cover with plastic wrap and set aside.

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  Slice chicken into 8 thin cutlets of about 2 ounces each that will fit nicely on buns and set aside in refrigerator.

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  Cut remaining 2 Pretzilla Mini Buns into quarters and place in a food processor with dried oregano. Process until fine crumbs form and pour into a shallow dish.

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  Place flour in a shallow dish. Combine eggs with 2 tablespoons of water in a shallow dish and whisk until combined.

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  Pour ¼-inch depth of vegetable oil into a large sauté pan over medium-high heat and heat to 350°F.

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  Preheat broiler on high setting.

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  Season chicken with salt and pepper. Dredge chicken, one piece at a time, in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.

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  Fry chicken for about 2 minutes per side or until golden brown and crisp. Remove to a baking sheet and immediately top each with mozzarella and provolone.

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  While chicken is frying, place baking sheet of buns under broiler 1-2 minutes or until toasted golden brown.

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  Place 1 tablespoon sauce on bottom bun, top with chicken and place 1 tablespoon sauce on top of chicken. Top with arugula. Close sandwich and serve.