Cantaloupe Soup With Prosciutto and Mozzarella Sandwiches

• 48 inches French baguettes
• 16 ounces fresh mozzarella balls, thickly sliced
• 12 lb sliced prosciutto
• 2 tablespoons extra virgin olive oil
• 2 cantaloupes, chilled, halved, and seeded
• 12 teaspoon kosher salt
• 14 teaspoon black pepper
• 16 fresh mint leaves, thinly sliced

1. Note: flavored olive oil add to the taste of this sandwich.
2. It's 2 baquettes.
3. Cut each baguette lengthwise then cut into buns.
4. Layer the mozzarella and prosciutto on the bottom of each sandwich bun.
5. Drizzle with the oil and sandwich with the baguette tops; set aside.
6. Soup:.
7. Puree the cantaloupe and salt.
8. Pour into bowls and season.
9. Serve with the sandwiches.

baguettes, mozzarella, extra virgin olive oil, kosher salt, black pepper, mint

Taken from www.food.com/recipe/cantaloupe-soup-with-prosciutto-and-mozzarella-sandwiches-213605 (may not work)