Pesto Grilled "Salmon Caprese" Sliders With Sun-Dried Tomato Aioli - Sutter Home Family Vineyards

Ingredients

• PATTIES:
• 1 1/2 Cups garlic butter croutons
• 1 tablespoon bottled Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 1/2 Pounds skinless salmon fillets
• 1 egg, beaten
• 1/2 Cup prepared basil pesto, divided
• 1/4 Cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon cayenne red pepper sauce
• 2 tablespoons olive oil, for forming patties
• 12 Ounces buffalo mozzarello, 12 slices (1/2 inch thickness)
• SUN-DRIED TOMATO AIOLI:
• 2 tablespoons prepared sun-dried tomato pesto
• 1 clove garlic, minced
• 1/2 Cup mayonnaise
• 1/2 Cup sour cream
• TOMATO BASIL TOPPING:
• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 1 1/2 pints (24 Ounces) cherry tomatoes, halved
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 16 large basil leaves finely chopped
• 2 tablespoons balsamic vinegar
• OTHER TOPPINGS:
• vegetable oil for brushing grill rack
• 1/4 Cup salted butter, room temperature
• 12 brioche slider buns