Preheat smoker to 225°F. Season pork tenderloin with Jamaican Jerk Seasoning. Smoke for 1-2 hours or until internal temp reaches 145°F. Remove from smoker and let rest for 5 minutes before slicing.
Spread 1 tablespoon mustard on each half of the rolls. Assemble sandwiches in this order: first slice swiss cheese, 2 slices of ham, slices of pork tenderloin, pickles, second slice of swiss cheese, and top half of roll.
Melt 1 tablespoon of butter in a nonstick skillet over medium low heat. Add one assembled sandwich and press down with a grill weight. cook un each side for about 3 minutes or until buns are golden and cheese is melted. Repeat with remaining butter and sandwiches. Alternately, cook sandwiches in a panini press).
