Preheat oven to 350℉ and grease a 13x9 baking dish.
Take the pack of rolls out of the bag, do NOT separate them, and cut them in half, width-wise. Place the bottom half in the baking pan. (I like to separate the rolls but it's a personal preference.)
Top the buns with 4-6 slices of Swiss cheese, depending on the size of cheese slices, the buns should be covered evenly! You can slightly overlap the slices of needed.
Divide corned beef evenly over the cheese. Follow with the squeezed sauerkraut and sprinkle the caraway seeds evenly. Drizzle thousand island dressing evenly all over.
Top off with remaining Swiss cheese just like you did on the bottom and cover with the top buns.
Melt butter and mix it with dried minced garlic and onions. Brush the top of the rolls with the butter mixture.
Loosely tent the baking dish with the sheet of aluminum foil and bake for 25-30 minutes.
Remove the baking dish from the oven, slice, and serve.
Notes
Storing: Store the leftovers in the refrigerator, in an airtight container. Store them for a 2-3 days but note that the buns may start to get soggy from the dressing and sauerkraut. Reheating: To reheat leftover Reuben sliders, I recommend doing so in the oven or an air-fryer. The microwave tends to make the bread soft and soggy. In the oven, reheat them on a parchment paper covered baking sheet at 350℉ just until heated through. In the air-fryer, I recommend lining it with a perforated parchment paper sheet as well and reheat at 360℉ for a couple of minutes.