When you’re at a restaurant, do you order your entrée based on the main item or the side dishes? For me, it’s almost always the sides – I bypass the star and look straight to the supporting players. They just always seem to be more interesting. Perhaps it’s because you’re only getting a small portion of the roast garlic noodle galette or artichoke risotto or smoked potato purée that chefs really make them count. I would love to eat at a restaurant that served just side dishes. I guess that is the whole “small plates” phenomenon. 
Considering the name of my blog, I usually make panini the star of the plate but today I decided to give them “side status” for a change. My Fig, Smoked Gouda & Prosciutto Panini Stackers are mini-panini, grilled on French baguette slices. With their combination of sweet, salty and smoky flavors they’re perfect companions to a nice hot autumn bowl of butternut squash soup (find some tasty ones at Simply Recipes, Andrea’s Recipes, and Karina’s Kitchen).
Fig, Smoked Gouda & Prosciutto Panini Stackers
INGREDIENTS:
French baguette, sliced into 1/4″ slices
Prosciutto, thinly sliced, torn into pieces roughly the same size as the baguette slices
Smoked Gouda, sliced into 1/8″ slices
Fig spread or jam
DIRECTIONS:
Preheat the panini grill to low heat.
Place prosciutto and Gouda on a baguette slice. Spread a very thin layer of fig spread on another baguette slice and press the baguette (fig side down) on top of the Gouda to close the sandwich. Repeat for each sandwich.
Grill panini for 10-12 minutes until cheese is softened (it may not completely melt). Serve immediately, with soup or as a snack on their own.
>Want more panini recipes? Check out the Recipe Index for a list of all recipes on Panini Happy.
Yup, it's a panini blog! Here, you'll find more than 80 of my original 
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Ok, now I think you are in my head! I saw something similar on Everyday Food last week and thought I should try it with my fig jam. I just need to find bread that isn’t in bulk size
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I don’t have the fig jam, but the smoked gouda and prosciutto are in my frig, just waiting. This sounds yummy, and would certainly go well with squash soup (thanks for mentioning mine).
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That combo- prosciutto, fig and smoked gouda is swoon worthy. I’d love one of these for breakfast!
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Wow Kathy, these are gorgeous, I can just about taste them from here!
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People have been tempting me with figs all season. The idea of pairing them with smoked gouda has taken me over the edge.
Love these, Kathy!
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Each ingredient is delicious on its own, but together, they’re bound to make me smile.
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OK…you’ve finally tempted me too many times. I now desperately need my own panini press!
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Smoked Gouda is like the best thing ever! Yum! Thank you for making my mouth water.
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I’ve tried this before… Blackberry jelly goes remarkable with this as well. Super yum. Paninis are my favourite sandwiches in the world.
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Fantastic. Can I please come to your house for lunch? Pretty please?
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I, too, am panini happy! I am loving your site! Every morning at the restaurant I made myself mini brie and tomato paninis with small baguette rounds…paninis are truly one of the best inventions!
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i look at the meat first, and then usually end up asking if i can swap sides. i think waiters and waitresses probably hate me.
meanwhile, this combo of ingredients is one of my favorites that you’ve posted. the stackers look great.
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Great idea for entertaining!
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I really like this combo, especially with the butternut squash soup. Good post!
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I love all of your panini recipes. We had ham & emmenthal cheese panini yesterday for lunch.
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This sounds great, smoked gouda is one of my favorites!
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Did you make your own fig jam for thsi?
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Nate – I wish I could say I made my own fig jam! No, I actually found a jar of it near the specialty cheeses at the grocery store. I imagine foodblogsearch.com would have some good recipes for it, though.
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This looks delicious! I’ll have to look for fig jam the next time I’m at the store.
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Great call with the fig jam. Seems like a good match with the gouda.
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I love fig jam! Kathy this is another winner.
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I am a fig jam junky, so this recipe is calling out to me!
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