Slice slider rolls in half, horizontally, to make a top and bottom piece. Do not separate into individual rolls. Place cut side up on a baking sheet, and bake in oven for 5 minutes.
In a medium bowl combine melted butter, dijon mustard, apricot jam, garlic powder, onion powder, caraway seeds, parsley and red pepper flakes. Whisk together until smooth.
Remove slider rolls from oven, leaving them on the baking sheet. Spread 1/4 cup of Thousand Island Dressing on the cut side of both the top and bottom halves of the slider rolls.
Evenly layer half of the sliced corned beef on the bottom piece layer of the rolls. Next layer half of the sauerkraut, drizzle 1/4 cup of the Thousand Island Dressing, half the red onions, and half the swiss cheese. Repeat layers with remaining ingredients, ending with shredded Swiss cheese.
Place top layer of slider rolls on top of filling and press down slightly.
Spoon the Caraway glaze liberally over top of the sliders, ensuring to get into all the nooks and crannies between each roll. Cover dish with foil.
Return sliders to the oven and bake at 350 for 20 minutes. Remove foil and bake an additional 5-6 minutes until tops of the rolls are lightly browned and crisp.
Remove from oven and serve with additional Thousand Island and remaining Caraway Drizzle for decadent dipping.