COOK IT.
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.