Turkey Reuben Sliders

Preparation

1. Step 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. Step 2

   Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls. 

3. Step 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. Step 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. Step 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. Step 6

   Brush the butter mixture all over the tops and sides of the rolls.

7. Step 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. Step 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.