DIRECTIONS

1. Prepare Turkey Thigh Preheat oven 350°F. Open bag and empty turkey contents into half size hotel pan. Please turkey in oven and heat uncovered for 25 to 30 minutes. While turkey is cooking, prepare mojo sauce. Gather fruit juices from cooler and herbs from dry storage using oldest pack date first.
2. Prepare Mojo Sauce In small bowl, whisk orange juice, lime juice, and oil together until combined. Add garlic, oregano, and cumin to liquids. Stir to combine to create mojo sauce. Remove turkey product from oven and break meat apart with tongs, fork, or spatula, etc.. Caution! Product is hot. Use oven mitts when handling product to avoid injury. Add mojo sauce to turkey thigh, combine until turkey thigh coated. Return to oven. Continue to bake turkey thigh for another 20 to 35 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until assembly step. Ensure that hot food is held at a temperature above 140°F.
3. Remove hoagie buns from dry storage and cheese, pickles, and turkey ham from cooler using oldest pack date first. Preheat oven to 350°F. On a clean cutting board, slice hoagie rolls in half lengthwise to open bun. Open bun and place two halves next to each other. Spread 1/2 tablespoon of mustard on the interior of each half (total of 1 tablespoon per sandwich). Slice cheese slices in half on a diagonal.
4. Assemble sandwich: Lay two (2) slices of turkey ham on bottom side of bun Add 3.22 oz (by weight) of mojo turkey meat on top of ham slices Add two (2) cheese halves (1 full slice) in an even layer on top of turkey Add three (3) pickle slices on top of cheese Close sandwich with top of bun Place sandwiches on lined, clean sheet pans. Spray top of sandwich with non-stick cooking spray. Place second clean sheet pan on top of tray of sandwiches and press down to apply pressure to sandwiches. Leave weighted pan on top of sandwiches for cooking process. Place in oven and bake for 10-12 minutes. CCP: Heat to 165°F or higher for at least 15 seconds.
5. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. Slice sandwiches in half for service. Service size is one whole sandwich or two halves. Offer each student one (1) mojo turkey cuban sandwich.
6. Note: If using a panini press, omit last step