Preheat oven to 350.

Drain and wash sauerkraut in a colander.

In a saucepan, add sauerkraut, 1 tablespoon of butter, 2 tablespoons of brown sugar, and salt and pepper.

Saute together.

Season kraut with salt and pepper.

Once cooked, set off the burner.

Meanwhile, cut dinner rolls in half. (if they are connected, slide through the middle with one cut simultaneously to have one bottom and one top. You will cut them apart individually later.)

Place the bottom half of the rolls in the cooking pan or a 9x13 dish.

In a medium saucepan, combine 1 stick of butter, 2 tablespoons of brown sugar, Worcestershire, and any seeds or seasoning.

Bring to a boil over medium heat and then remove.

Using a pastry brush, brush the inside of the rolls until one layer of sauce coasts across the inside of the bread.

Spread a thin layer of pub cheese or cheese whiz on top of rolls.

Place 5 slices of cheese on top of the bottom half of the dinner rolls. You may need to fold a couple of pieces of cheese in half to cover all the bread.

Evenly cover the cheese with a layer of sauerkraut - optional.

Cover the cheese and kraut with the meat. Using all the slices piled high.

Add one more layer of 5 slices of cheese on top of the meat.

Squeeze a little 1000 island dressing, zig zag on top of the cheese. (you can dip the sandwich in the dressing instead)

Brush the inside of the top of the rolls with the butter mixture.

Cover the pile with the top of the rolls.

Brush the tops of the rolls with any remaining sauce.

Cover loosely with foil.

Bake at 350 for 15 minutes on the middle rack of the oven.

Uncover and bake 5 more minutes.

Cut rolls apart and serve hot.