Personally I add kitchen sinky random ingredients to almost every brew I make. I always have a few ounces of this & that to use up. I'll sub anything for anything. Usually it turns out fine, sometimes even better than fine. Heh... on my recent brown ale, it was entirely a kitchen sink beer, like 10 different random malts that I put together into a reasonable recipe... and it won a gold medal. I was tickled to death -- got to use up many scraps of old malts, which in proper percentages of total grist turned out well. I no longer heed comments from people who've never tried such a recipe who so often like to say "too many malts will lead to a muddled malt flavor". Baloney. It works out fine. Now on the other hand, I also taste all my malts before I use them, and if they taste weird or oxidized, they are properly disposed of in the garbage can or compost heap.
I realize this is a little different like in the OP's case where there's only one specialty malt or whatever which you'd like to see shine through. That's different.
But, if you're going to blend 3 or 4 or 5 malts anyway... heck... why not 8 or 10 or 12 kinds then! Try it and see. Have fun!