Now, I've never been a fan of brie, even in more brie-appropriate dishes. By which I mean pretty much all other dishes. So I'm prepared for a gustatory disaster in addition to the philosophical one.
But, you know, this isn't bad. The brie is full of creamy goodness -- maybe my brie experiences date back to my sort-of-picky-eater days. If I can't have Whiz or provolone or American cheese, I'll take it over the previous sandwich's cheddar. And the arugula helps alleviate that something's-missing feeling.
Still, that meat. Maybe call it something else? I'm thinking it's not even an actual cut of beef -- it seems more like the shaped-slurry kind of product you find at Arby's and in gyros. I don't hate it, but I am tempted to put quotation marks around "Philly" and "steak."
Montaditos down: 28
Montaditos to go: 72
Next: 29 Philly steak, cheddar cheese, piquillo pepper and crispy onion