To make the burgers, soak the bread crumbs with the milk and combine with the rest of the ingredients. Mould into mini burgers and grill. Next, split the tomatoes in halve, sprinkle with olive oil, season with salt and pepper. Add a few slices of the chili pepper and grill on both sides until dark. Remove the tomatoes from the dish and chop coarsely. Cook the onion until soft in the oil of the roasted tomatoes. Add the tomatoes, balsamic vinegar and paprika and cook until thickened. To serve, split the mini Panini and drizzle with olive oil, toast until golden. Put a burger on each slice, top up with the chutney, a slice of provolone and a drizzle of pesto. Warm the sliders under a hot grill until the cheese melts and serve immediately.