Bacon, Cheddar and Onion Panetini

Preheat oven to 350 degrees and grease a large cookie sheet. In a small skillet, fry the bacon until crisp, drain on paper towel and crumble when cooled. Set aside. Using the same skillet, saute the onion for 7-8 minutes until soft and translucent. Add the onion to the bacon and set aside. Sift flour, baking powder and salt into a small bowl. Into a larger bowl break the eggs and whisk by hand or with a mixer. To the eggs add milk, butter, oil and mustard. Mix well and add the onion and bacon. Add flour mixture to the eggs and with a wooden spoon mix until all is incorporated. Add cheese and continue mixing until the cheese is evenly distributed through the dough. Divide the dough into two mounds on the prepared cookie sheet. With moistened hands, form the mounds into two flattened logs about 12 inches long by 2 1/2 inches wide. Bake for 35 minutes until light golden color. Remove from oven (keeping oven on and reducing heat to 325 degrees) and place on rack to cool for 15 minutes. Place the logs on a cutting board and gently with a serrated knife slice diagonally. Slice each log into 16-18 slices. Place the cut side down on cookie sheet and bake at reduced temperature for 8 minutes. Turn over each slice and bake another 8 minutes. Remove from oven and cool on baking rack. Makes 32 to 36 slices