Heat oven to 350°F; line a 9-by-13-inch pan with parchment.

Split rolls as one slab; spread Russian dressing on bottom.

Layer corned beef, tightly squeezed sauerkraut, and Swiss evenly to edges.

Replace tops; brush with butter mixed with caraway seeds.

Cover; bake 15 minutes. Uncover; bake 5 to 7 minutes until filling reaches 165°F.

Rest 5 minutes; cut along seams.