Spice N' Herbs Seasoning 
No Salt Seasoning 
Catfish Po Boy
Bite into this flavorful Catfish Po Boy recipe by @firehousegrub! With crispy fried catfish and a…
Get RecipeThis cheesy bread comes through with all the flavors! As @MandaJessPanda says, there is nothing better than these roasted peppers, onions and garlic paired with Tony’s seasonings and mixed with butter and cheese.
Ingredients
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1 Large Yellow Onion, Top Cut Off
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2 Garlic Bulbs, Tops Cut Off
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Olive Oil
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Tony’s Spice N’ Herbs Seasoning, to Taste (About 1/2 Teaspoon Used in this Recipe)
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Tony’s No Salt Seasoning, to Taste (About 1 Teaspoon Used for Onions/Garlic and Another 1 Teaspoon for Butter Mixture)
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1 Red Pepper
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2 Sticks Butter, Room Temperature
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1 Teaspoon Italian Seasoning (Salt-free)
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1 Loaf of Your Favorite Bread (Ciabatta Used for this Recipe)
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1 1/2 – 2 Cups Cheese, Shredded (White Cheddar and Swiss Used for this Recipe; Mozzarella is also Good)
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Tony’s Creole-Style Ranch Salad Dressing, for Serving
- Clear
Directions
- Place onion and garlic bulbs on a piece of foil. Drizzle with olive oil and then season with the Tony’s Spice N’ Herbs and No Salt seasonings. Close the foil tightly and bake at 350°F for an hour to an hour and 15 minutes, or until lightly browned and tender. Then remove fro the oven and allow to fully cool.
- To roast the red pepper, cut the pepper in half and remove the seeds and stem. Air fry at 400°F for about 10-12 minutes or until lightly charred. Allow the pepper to cool and then dice. Set aside.
- In a large bowl, add the butter, Italian seasoning, Tony’s No Salt Seasoning (to taste) and roasted garlic. You can chop your roasted onion into smaller pieces, if desired, and add to the butter mixture. Stir until well combined.
- Slice your bread in half lengthwise and spread butter mixture evenly over the halves. Add the diced roasted red peppers and shredded cheese. Sprinkle the top with more Tony’s No Salt Seasoning and then bake in the oven at 350°F for about 15-20 minutes or until cheese is melted and golden to your liking.
- Serve with parsley on top and Tony’s Ranch Dressing. Enjoy!
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