85 LERELE: goat cheese, arugula, piquillo pepper with olive oil

That was subtle and lovely. I could see having it for tea (the meal, not the beverage -- or well, both, but if I meant the beverage I'd have said with tea), and indeed goat cheese and arugula isn't far removed from cream cheese and watercress.

And this time I actually tasted the olive oil. Also lovely.

Montaditos down: 85
Montaditos to go: 15
Next: 86 PEPITO: brie cheese, garlic pork loin, piquillo pepper and arugula

70 Goat cheese, fresh tomato, lettuce and anchovies

This sandwich is so odd, I couldn't even get an in-focus picture of it. Well, at least the idea is weird. I love goat cheese. Love it. The goatier the better. And so when I saw that 100 Montaditos used goat cheese on only two sandwiches and put anchovies on one of them -- the only one in the regular-bread collection -- I scratched my head. What a missed opportunity for a great ingredient.

If you don't like anchovies, there you go. If you like anchovies, you might still acknowledge their ability to overwhelm other ingredients and wonder why they would be coupled with the more delicate delicacy that is the cheese of the goat.

I can't say I disliked this montadito. There was something illicitly satisfying in enjoying two outlaw ingredients at once. Still, it would be nice if goat cheese got a chance to shine in some other sandwiches, with less-assertive partners.

Montaditos down: 70
Montaditos to go: 30
Next: 71 Smoked salmon, cream cheese and arugula