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Prep Time: 25 min
Cook Time: 0 min

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Ingredients

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2 baguettes
2 8- oz balls fresh mozzarella, thickly sliced
1/2 lb sliced prosciutto
2 tbsp extra-virgin olive oil
2 cantaloupes, chilled, halved, and seeded
1/2 tsp kosher salt
1/4 tsp black pepper
16 fresh mint leaves, thinly sliced

Directions

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1 Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.

Directions

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1. Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.

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