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SERVES 6
Sandwich
48 inches French baguettes
16 ounces fresh mozzarella balls, thickly sliced
1/2 lb sliced prosciutto
2 tablespoons extra-virgin olive oil
Soup
2 cantaloupes, chilled, halved, and seeded
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
16 fresh mint leaves, thinly sliced
1. Note: flavored olive oil add to the taste of this sandwich. It's 2 baquettes.
2. Cut each baguette lengthwise then cut into buns. Layer the mozzarella and prosciutto on the bottom of each sandwich
bun.
3. Drizzle with the oil and sandwich with the baguette tops; set aside.
4. Soup:.
5. Puree the cantaloupe and salt. Pour into bowls and season. Serve with the sandwiches.
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