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In a mixing bowl, whisk together the orange juice, olive oil, garlic, oregano, cumin, chili flakes, and lime juice for the marinade.
- Add Butterball bone-in turkey thighs to marinade and cover. Marinate for a minimum of 2 hours, up to overnight.
- Preheat oven to 400° F.
- Heat grill pan on medium-high heat. Sear turkey thighs in greased pan for 2-3 minutes per side. Once golden brown, transfer turkey thighs to an oven-proof pan then cook in oven for 45 minutes, or until the internal temperature reaches 165°F / 74°C.
- Remove from oven and let turkey thighs rest for at least 15 minutes then cut the meat off of the bone and reserve.
- To assemble the sandwiches, cut each hoagie bun in half lengthwise. Spread mustard on each side, then fill with cheese, pickles, sliced Butterball turkey ham, and chunks of cooked thigh meat. Close each sandwich then place in a panini press for 2-3 minutes (this can be done in a grill pan as well), or until the cheese has melted, the ham is warm, and the bun is golden and crispy.