With that in mind, I thought why not build a meal around two foods, alfalfa sprouts and cucumbers, that had been on my "no way" list prior to going on the warpath against candida. I came up with the Mediterranean sandwich with two versions, low carb and lower carb. The first, pictured above, is a gluten-free panini made with garbanzo bean flatbread and a whitefish salad. The second, below, is the same thing minus the flatbread with lettuce leaves in its place. The recipes for the fish filling and mock garlic aioli needed for the filling are below.
Mediterranean Panini Sandwich with or without gluten-free bread
2 cooked whitefish filets or 1 can of water-packed tuna
1/3 cup chopped artichoke hearts (canned, water-packed)
1 T. chopped fresh chives or basil
2-3 T. mock garlic aioli (recipe below)
1/2 tsp. each salt and pepper
garbanzo bean flatbread (recipe at: http://catsinthekitchen.blogspot.com/2009/04/garbanzo-bean-flour-flatbread.html ) or large lettuce leaves
red or green pepper slices (optional)
For garlic aioli:
Blend in food processor: 1 package silken tofu with 4-6 cloves of fresh garlic, salt and pepper to taste, 1/4 cup olive oil or canola oil, 2 T. lemon juice, 1 tsp. mustard powder
Mix fish (either cooked and cooled whitefish or drained tuna), artichoke hearts, chives or basil, garlic aioli, salt and pepper. Spread fish mixture on one piece of either garbanzo bean flatbread or lettuce leaves. Top with cucumbers, sprouts, pepper slices. Top with another piece of flatbread and heat. Or roll over your lettuce leaf and chow down.