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.