Reuben sandwiches on Long Island: 3 picks

Classic Reuben on marble rye at Downtown Burger

Classic Reuben on marble rye at Downtown Burger at Five Points Cafe on Main Street in Sayville. (May 20, 2011) Photo Credit: Michael E. Ach

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Two competing tales tell the story of the Reuben sandwich, classically made on rye bread with corned beef, Swiss cheese, sauerkraut or coleslaw and Russian or Thousand Island dressing.

Some say the Reuben was born in Omaha in 1928, when grocer Reuben Kulakofsky fed players at a hotel poker game. Another story dates back to 1914, when Arnold Reuben, owner of Reuben's Delicatessen in Manhattan, threw together Virginia ham, roast turkey, Swiss cheese, coleslaw and Russian dressing for a hungry Broadway actress.

Satisfy your own Reuben craving at these local spots:


The Reuben is made with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on grilled rye.


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Every bit as appealing as the burgers is the wicked Reuben: warm corned beef brought in from Manhattan's Carnegie Deli piled with sauerkraut, Swiss cheese and Russian dressing on marble rye.

SIXTH & PINE, Roosevelt Field (at Nordstrom)

Reubens are available in the classic corned beef version or done with turkey. No question, corned beef is king.

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