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Turkey Sandwich with Chive Parmesan Biscuits

I am spreading the sandwich love with my Turkey Sandwich with Chive Parmesan Biscuits and a Red Hot Chili Pepper Aioli. If you are looking for a delicious flaky biscuit this Chive Parmesan Biscuit recipe will make you very happy. Lovely, light and flaky texture with a slightly salty and buttery flavor goes perfect with everything.
Course Lunch, Main Course
Keyword Biscuit, Sandwich, Turkey
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 sandwiches

Ingredients

Chive Parmesan Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon of baking powder
  • 1 tablespoon kosher salt
  • 1 tablespoon of sugar
  • 1 stick cold unsalted butter diced
  • 3/4 cup of buttermilk
  • 1/3 cup of finely grated Parmesan Cheese
  • 1/4 cup of chopped fresh chives
  • 1 tablespoon melted butter

Red Hot Chili Pepper Aioli

  • 1 garlic cloves minced
  • 1/4 cup Mezzetta Red Hot Chili Pepper Spread
  • 1/3 cup mayonnaise
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Instructions

Chive Parmesan Biscuits

  1. Heat oven to 450 degrees F. Line baking sheet with parchment.
  2. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  3. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives, parmesan cheese and mix until just combined.
  4. Turn the dough onto a lightly floured work surface and knead until top surface is smooth.
  5. Shape dough into a rectangle and using a rolling pin, roll dough to 3/4 inch thickness. Use a knife or a metal bench scraper and cut into 2 1/2 inch squares.
  6. Place biscuits on parchment lined baking sheet one inch apart.
  7. Brush tops with melted butter and bake at 450 degrees F for about 12-14 minutes or until tops are golden brown. Remove from oven and cool on a wire rack for five minutes.

Red Hot Chili Pepper Aioli

  1. Add chili pepper spread, garlic, mayonnaise and olive oil in a medium bowl and whisk to combine.
  2. Season with a pinch of kosher salt and black pepper.
  3. (The aioli can be made 2 days ahead. Cover and refrigerate.)

Sandwich assembly: Add aioli to two biscuits, add a bit of drained Mezzetta grilled artichoke, a slice or two of good quality turkey, shredded gruyere cheese, a few springs of arugula, top and enjoy.