Preheat the oven to 350°F.
Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels, you want to get as much liquid out of the sauerkraut as possible.
Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, set aside.
Cut the Hawaiian rolls in half so you have tops and bottoms.
Place the bottom portion of the rolls, cut side up, into an 11x7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls.
Add the corned beef, followed by the sauerkraut mixture.
Add another 4 slices of cheese on top. Add the tops of the rolls on top of the filling.
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds.
Brush the butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray.
Cover the baking dish with the foil and bake for 25 minutes.
Take the foil off and bake an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.
ENJOY!
