Make the cranberry orange sauce by combining orange juice, zest, sugar, and optional herb bundle in a saucepan over medium heat. Stir occasionally until sugar dissolves, about 3–5 minutes. Add cranberries and bring to a boil. Reduce heat and simmer for 15 minutes, until cranberries burst and sauce thickens. Remove herbs and let sauce cool.

Preheat oven to 350°F.

Mix melted butter with garlic, Dijon, Worcestershire sauce, salt, pepper, rosemary, thyme, and parsley to create the herb butter.

Slice rolls horizontally in one piece and place the bottom half on a baking sheet. Brush with half the herb butter. Spread cranberry sauce evenly over the rolls. Layer turkey slices and top with Swiss cheese. Add top half of rolls and brush with remaining herb butter.

Cover with foil and bake for 15–20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and tops are golden brown.

Remove from oven, cool slightly, then cut into individual sliders. Garnish with chopped parsley and serve warm.