Pre heat your Blackstone griddle in tow zones. One on Medium Low and one on low.
In the Medium Low zone place a sauce pan in the corner and add one stick of unsalted butter. 1-2 TBSP of Dijon Mustard, 2 tsp Worcesteshire, 2 tsp dried minced onion, 1 TBSP Poppy Seeds, 1 tbsp Jalapeño juice from the jar, 1 tsp Blackstone Steak House Seasoning. Allow to melt and stir occasionally.
Open your package of the Hawaiian Rolls and keep the rolls all together. Do not separate them. Place the entire loaf on the cutting board and slice it in half horizontally creating a large top and bottom. By this time your special sauce should be melted. Take a spoon full or two and place it on the griddle top and spread out. We’re going to toast the buns in the buttery sauce. Place both sides of the bun face down.
Next to the buns start to place your sliced deli ham down on the griddle. Place them down creating the same size square as your bun. Don't just add one piece down. I like to fold them up and lay down. On top of the ham place a layer of sliced mozzarella and allow to melt. This will take maybe two or three minutes.
At this time your bread should be toasted on the inside. Flip and toast the exterior side. Once flipped add a light amount of sauce on the inside bottom bun. And using two large spatulas transfer your ham and cheese to the large bottom bun. Once on the bun add a few jalapeños and place the top bun on top. Remove from the griddle top, slice into the slider size sandwiches, brush on, or drizzle on, your sauce and plate up. Side note, I like to have small bowl of the sauce on the side to dip. Enjoy!