Syosset sandwich fans can finally rejoice.\u00a0Smart’Wich, the artisanal sandwich shop formerly located inside Francesco\u2019s Bakery in Hicksville, has moved, expanding to a proper storefront in Syosset on Jackson Avenue. Taking over the former Tommy Tacos, Smart’Wich opened on Monday.<\/p>\n
For Smart’Wich chef Michael Guerrieri \u2014 who was born in Naples, Italy, moved to New York, then Lisbon for 17 years, then back to New York again \u2014 Smart’Wich is about wholesome ingredients and simplicity. The idea for Smart’Wich came while Guerrieri was still living in Lisbon; so it follows that his “smart’wiches” are made on pao saloio, a Portuguese cousin to the baguette. Guerrieri\u2019s brother, who owns Francesco\u2019s, offered him the opportunity to test his concept from a counter in the bakery in 2022. Much success and four years later, he\u2019s outgrown Francesco\u2019s and is ready for the next chapter.<\/p>\n
Just like in Hicksville, the menu has a 12-sandwich spread, all made on handmade Portuguese bread. Menu highlights include an octopus\u00a0Smart’Wich with onions and peppers ($17.99), another with crumbled sausage,\u00a0chopped kale, cooked tomato, mozzarella and homemade Portuguese Piri\u00a0Piri oil, ($13.99),\u00a0still another with house-pickled Portuguese sardines and cilantro ($17.99), not to mention an omelet sandwich with mozzarella ($11.99).<\/p>\n
For the less adventurous, there are\u00a0smart’wiches\u00a0of tuna, bacon, sausage, turkey\u00a0and roast beef. And for those with a sweet tooth, there’s a spread of Nutella on warm pao saloio sprinkled with powdered sugar ($9.99). Additionally, there are specials \u2014 which Guerrieri promotes on social media \u2014 like a jalape\u00f1o stuffed with pastrami p\u00e2t\u00e9 over a bed of roasted tomatoes with Asiago cheese or their opening special,\u00a0made with prosciutto,\u00a0fresh mozzarella, roasted peppers, tomato, and crispy arugula. Pizzas and salads round out the menu. For dessert, try the\u00a0pastel de nata, a rich, Portuguese egg custard tart. To drink, Guerrieri’s house-brewed bay leaf tea, a natural anti-inflammatory and immunity booster.<\/p>\n
The new Syosset space is a world apart from the island counter he had within Francesco\u2019s. An expansive bar anchors this new\u00a0space, backed by a bright, chartreuse wall that matches the exterior of the restaurant. Behind the bar there will be a juice bar making fresh-squeezed juices and shakes, as well as Mediterranean-inspired breakfast items. He embraces a European sense of hospitality, but just don’t use the word “healthy.”<\/p>\n
“I hate the word healthy,” Guerrieri said. “When we were growing up, healthy meant something. I feel over the past few years, maybe more than a few years, people abuse the word.”<\/p>\n
Eschewing mayonnaise for olive oil-based fat, Guerrieri also pickles his own ingredients, but can also “accommodate somebody that likes a cold cut.” To that end, there are turkey and roast beef smart’wiches. “We want to diversify, but we want to also be able to accommodate what people like as well.” <\/p>\n
Smart’Wich, 98 Jackson Ave., Syosset, 516-450-9150, smartwich.com<\/a>; Open Monday to Friday from 10\u00a0a.m.-8\u00a0p.m., Saturday from 10\u00a0a.m. to 4 p.m., closed Sunday.<\/p>\n \n\tA global freelancer who has checked her suitcase to raise her young daughter on her native Long Island, Marie Elena will always make time for good mezcal, even better tacos\u00a0and killer conversation. Preferably, in a corner bar seat. She can be found on Instagram at @mariesworldeats<\/a>.\n<\/p>\n![\"Marie](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/05\/1778603956_903_image.jpeg\"\/)
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