Go Back

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch, Main Course
Keyword: Biscuit, Sandwich, Turkey
Servings: 6 sandwiches


  • Baking Sheet
  • Parchment Paper
  • Electric Mixer


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


Chive Parmesan Biscuits

  • Heat oven to 450 degrees F. Line baking sheet with parchment.
  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • 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.
  • Turn the dough onto a lightly floured work surface and knead until top surface is smooth.
  • 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.
  • Place biscuits on parchment lined baking sheet one inch apart.
  • 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

  • Add chili pepper spread, garlic, mayonnaise and olive oil in a medium bowl and whisk to combine.
  • Season with a pinch of kosher salt and black pepper.
  • (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.