Turkey Reuben Sliders

Ingredients

• 1 (12-ounce) package Hawaiian sweet rolls
• ⅓ cup Thousand Island or Russian dressing, plus extra for dipping
• ½ pound thinly sliced roasted deli turkey
• 1½ cups jarred sauerkraut, drained and squeezed in a paper towel
• 1 teaspoon caraway seeds, divided
• 6 ounces thinly sliced Swiss cheese
• 3 tablespoons unsalted butter
• 2 teaspoons minced dried onion
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon kosher salt (such as Diamond Crystal)

Method

1. Heat the oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides.
2. Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls.
3. Place the bottom half of the rolls in the prepared pan, cut-side up, and spread half the Thousand Island dressing on top. Spread the remaining dressing on the cut side of the top rolls.
4. Add the turkey, layering it evenly over the bread. Scatter the sauerkraut over the turkey, and sprinkle ½ teaspoon of the caraway seeds on top. Layer the cheese over the sauerkraut, and finally, place the top half of the rolls over the cheese. (See Tip for make-ahead instructions.)
5. In a small skillet, combine the butter and remaining ½ teaspoon caraway seeds. Cook over medium-low heat, swirling the pan, until the butter is melted and the seeds are sizzling. Cook for 1 to 2 minutes more, until the caraway seeds are fragrant and the butter is beginning to foam. Off the heat, stir in dried onion, Worcestershire sauce and salt.
6. Brush the butter mixture all over the tops and sides of the rolls.
7. Cover the sliders tightly with foil and bake for 20 minutes. Remove the foil and bake, uncovered, until the tops of the rolls are toasted, about 5 minutes.
8. Using the overhang, carefully lift the parchment paper and rolls and transfer to a cutting board. Cut rolls into individual sandwiches with a large, serrated knife and serve hot or warm.