Directions
- Preheat your pellet grill or smoker to 350°F/175°C.
- In a medium-sized bowl, combine the shredded leftover turkey, hot sauce, ranch, garlic, BBQ rub, and salt and pepper. Mix well to coat the turkey evenly.
- Slice the rolls in half, keeping the tops connected as one sheet and the bottoms as another. Place the bottom sheet in a large foil pan and spread the buffalo turkey mixture evenly over the bottom half of the rolls.
- Layer the pepper jack cheese slices on top of the turkey and add a few dill pickle chips over the cheese for added crunch and flavor, if desired. Place the top half of the rolls over the cheese and turkey.
- In a small bowl, mix the melted butter with Italian seasoning. Brush the butter mixture generously over the tops of the rolls using a sauce mop or brush.
- Cook in the preheated smoker on the top rack for 15-20 minutes, or until the tops of the rolls are golden brown and the cheese is melted.
- Remove from the smoker, let cool for a few minutes, then slice and serve warm.
