Preheat your oven to 180°C (160°C fan) and lightly grease a 23x33cm (9x13 inch) baking dish.

Without separating the individual buns, carefully slice the entire slab of slider buns in half horizontally using a long serrated bread knife. Place the bottom half, cut-side up, into your prepared baking dish.

Prepare the Russian dressing. In a medium bowl, whisk together the mayonnaise, ketchup, grated onion, Worcestershire sauce, horseradish, paprika, salt, and pepper until smooth and well combined.

Spread about two-thirds of the dressing evenly over the cut side of the bottom buns, making sure to go right to the edges.

Arrange the sliced corned beef in an even layer over the dressing. Follow this with the thoroughly drained sauerkraut, spreading it out evenly.

Place the slices of Swiss cheese over the sauerkraut, overlapping them slightly to ensure complete coverage.

Place the top slab of buns over the cheese layer to complete the sliders.

In a small bowl, prepare the topping. Whisk together the melted butter, Worcestershire sauce, caraway seeds, and onion granules.

Using a pastry brush, generously brush this butter mixture all over the tops and sides of the buns. What works best for me is a silicone brush, as it helps distribute the caraway seeds evenly.

Cover the baking dish tightly with aluminium foil. Bake for 15 minutes. This allows the inside to get hot and the cheese to melt without the tops burning.

Remove the foil and continue to bake for another 8-10 minutes, or until the tops are beautifully golden brown and the cheese is bubbling around the edges.

Let the sliders rest in the dish for about 5 minutes before using a sharp knife to slice them into individual portions. Serve immediately while warm and gooey.