In a small bowl, whisk the lemon zest, lemon juice, shallot, olive oil, ¼ teaspoon mustard, salt and pepper. In another bowl, add the baby greens and toss with 1 tablespoon of the vinaigrette (save remaining vinaigrette for another use). Reserve greens.
Heat a small non-stick skillet over medium high heat. When hot, add pecans and toast lightly, about 3 minutes, stirring frequently. Put toasted pecans on a small plate and reserve. Add ham to pan and cook until lightly browned, about 4 minutes. Flip the ham over, add 1 piece cheese to 2 of the ham squares, and cover (to help melt cheese) and cook an additional 4 minutes, or until cheese is melted. Remove to a plate, and keep warm.
Melt ½ tablespoon butter in pan; add King’s Hawaiian rolls, cut side down, and toast lightly, about 60-90 seconds. Remove rolls to plate. Reduce heat to medium and melt remaining ½ tablespoon butter in pan; add in brown sugar, mango chutney, remaining 1 teaspoon mustard and red pepper flakes. Cook until just slightly thickened, about 2 minutes. Divide mango jam between the 2 roll bottoms, top each with one plain ham slice, then one with cheese. Divide greens between both sliders, and top with the toasted pecans; add roll top and enjoy!