Score the hot dogs by making shallow crisscross cuts into one side of each—this helps them cook evenly and allows the seasonings to penetrate. In a small bowl, combine the yellow mustard, BBQ seasoning, and smoked paprika to create a seasoning paste. Coat all four hot dogs evenly with this mixture, making sure to work it into the scored lines. Measure out the shredded cheddar cheese, pickled jalapeños, and minced white onion into separate small bowls for easy assembly.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once foaming, add the seasoned hot dogs and cook for about 2 minutes on each side until they develop a light crust and are heated through. Remove the hot dogs from the pan and set aside. Using the remaining 1 tablespoon of butter, quickly toast the brioche buns cut-side down in the same skillet for 1-2 minutes until they're golden and slightly crispy.

Lower the heat to medium and use the same skillet. Create two piles of shredded cheddar (about 3/4 cup each) directly on the skillet surface, spacing them a few inches apart—these will become the cheese base for your sandwiches. Place two of the seared hot dogs directly on top of each cheese pile. Sprinkle half of the diced jalapeños and minced onions over the two hot dogs, then place the toasted buns face-down on top, pressing gently so the cheese begins to meld and adhere to the buns. I like to let these sit for 1-2 minutes to ensure the cheese gets really tacky and helps bind everything together.

Carefully flip each assembled sandwich using a thin spatula, working it underneath the bun to support the hot dog and melted cheese as you turn. The grilled cheese exterior should be golden and crispy. Let the bottom side cook for 1-2 minutes until it also develops a light golden crust. Remove from heat and let cool for 30 seconds before serving—this helps the melted cheese set slightly and keeps everything from falling apart.

Transfer the grilled cheese hot dogs to serving plates. Drizzle a small amount of honey over the top of each sandwich just before serving—the sweetness will complement the spicy jalapeños, smoky paprika, and tangy mustard beautifully. Serve immediately while the cheese is still warm and gooey.