After five days in Spain, I finally found a sandwich to eat for lunch, and what a sandwich it was. The “Castillo” at the El Castillo del Gourmet on the Golden Mile in Marbella was phenomenal. The sandwich consists of an egg (over easy), bacon, ham, mayo, tomato, and lettuce in three slices of toasted white bread. Yes, I ate a glorified breakfast sandwich for lunch. I hadn’t had a sandwich in days, go with me here.

I was awestruck when the sandwich arrived because there was a hole cut out in the top making the egg yolk visible. This is the only sandwich I’ve ever had with a dome cut into the top of it. I didn’t know if I should put the dome back on before my first bite, after, or not at all. I choose not at all. After the first bite, the egg yolk runs down the side of the sandwich, covering your next bite with yolk. If you like yolk, this adds a solid amount of flavor to the other parts of the sandwich. As we all know, yolk adds flavor to bacon and ham, so this run off was a positive mistake.

The sandwich holds up well after the first few bites, but it starts to lose its structural integrity after a few bites. However, this allows you to re-make the sandwich on your own. The reason the integrity fails is the amount of mayo on the bottom half of the sandwich. There is a lot of it, but this mayo is needed once you run out of yolk.

The only real problem with the sandwich was the egg overwhelmed all of the other flavors. A week later and I can’t remember what the bacon and ham tasted like. I know they were on the sandwich, but my memory is savoring the taste of the egg and that is all. I think there was only one slice of bacon and one slice of ham on the sandwich. Although this was a “problem”, I love egg sandwiches, and I loved this sandwich. Anything other than egg was just an accessory.

The sandwich came with French fries that were nice and crispy. (Really, what else can be said about fries lately?)

Overall, this was a quality breakfast sandwich that could be eaten at any time of the day. It’s easy to replicate, and I’ll probably make it when I find myself missing Spain. If you find yourself in Marbella, Spain seek out El Castillo del Gourmet (Avenida Duque de Ahumada 8, 29602 Marbella).

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My first few visits to Defonte’s of Brooklyn came shortly after the Manhattan branch opened, and, as previously mentioned, there were a number of issues with those initial visits. After a long hiatus, I returned to Defonte’s to see if the food, and the service, had improved. Thankfully, both have, as the sandwich makers now know exactly what’s going on your sandwich without consulting the board.

JOEY BISHOP

On my first return trip I decided on the Joey Bishop (Virginia ham, provolone, roasted peppers, balsamic vinaigrette, and EVO), and I was more than pleased with my decision. Even though I’m not a big fan of warm (or hot) hot sandwiches, this sandwich is exceptionally good and filling. There’s a healthy amount of ham, so much so that it’s hanging over all of the sides of the bread. Same goes for the large slices of provolone. This abundance of meat and cheese gives the sandwich the appearance that it’s much bigger than it actually is. But it’s the taste that I was most pleased with. Everything goes together. This is one of those sandwiches with the perfect mix of ingredients. You might get too much provolone in one bite and too much roasted peppers in another, but the ham brings it all together. You’d think the flavor of the sandwich would come from the EVO, but that’s not the case. It comes from the roasted peppers is where the real juice of the sandwich comes from.

My lone problem with the sandwich is the bread. It’s too small for a sandwich this size. I like when the meat and cheese are falling over the sides, but this was a bit too much. A large loaf of bread would have been able to better handle this sandwich.

DEFONTE’S CUBAN

I can’t recall ever having a Cuban before, so I don’t know what makes Defonte’s Cuban different from a regular Cuban (Sounds like I have a case of the “Too Lazy To Google”s). Their Cuban features roast pork, Virginia ham, Swiss, and pickles on garlic bread. I don’t know what it is about sandwiches with two types of meats that I like so much. Not every sandwich likes this is perfect (I’ve learned that roast beef and turkey does not go well together), but when it works, it’s a sandwich to order frequently. And this Cuban is one of those sandwiches where two meats work. The pork and ham paired well together, and it created a flavor I would like to experience more often. But, to be honest, I rarely tasted the pickle. It seemed like another case of something that’s better next to a sandwich rather than on one. I don’t know if pickles are on the sandwich out of the tradition or to enhance the flavor, but it definitely didn’t do the latter. I’ll have to seek out a traditional Cuban to find out the difference, but if it’s anything like this, I’m fairly certain I will find myself liking it.

SHRIMP PARM

I was very excited about the shrimp parm sandwich because I haven’t seen it on a menu in years. This shrimp pram is minimalist: fried shrimp, Parmesan cheese, mozzarella, and marinara sauce. That is all.

Part of the sandwich is made in the front of the store and then it disappears into the back of the store. I’d love to say that’s where the magic happens, but it doesn’t. This is not a magically tasty sandwich; it’s actually quite bland. The shrimp is fried to the point where lost its flavor; they taste like any piece of fried food you’d purchase as an appetizer at a sports bar. I could have used a lot more mozzarella, because the amount I was given was non-existent. Maybe some additional spices, or even not breading and frying the shrimp, would add to the flavor.

I was hoping for so much when I ordered this sandwich, and I received so little when I ate it. For now, this is one special I want to see removed from the board.

CONCLUSION

Of the three, I find myself constantly going back for the Joey Bishop. It’s a well-made, tasty sandwich that can fulfill any sandwich craving.

Although I’m still not a fan of the fried eggplant that they have on nearly every sandwich, I’ve learned how to navigate around it. I’m also not a fan of the cutesy names you need to use to order a sandwich, but I’ll take a quality sandwich with an embarrassing name over a crappy sandwich anyway.

Defonte’s of Brooklyn is located at 261 3rd Ave (www.defontesofbrooklyn.com/)