Cantaloupe Soup With Prosciutto Sandwiches

mmm.mmm.good

Serves 6| Hands-On Time: 25m | Total Time: 25m

Ingredients

• 2 baguettes {okay, I used way more! and went with cuban bread!}
• 2 8-ounce balls fresh mozzarella, thickly sliced
• 1/2 pound sliced prosciutto
• 2 tablespoons extra-virgin olive oil
• 2 cantaloupes, chilled, halved, and seeded {I used honeydew! it was SO yummy}
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 16 fresh mint leaves, thinly sliced

Directions

1. Cut each baguette in half lengthwise, then in thirds crosswise.
2. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside.
3. We used our panini maker to serve the sandwiches warm! I'm not sure why this recipe doesn't serve the sandwiches warm but it only made sense to me to serve them this way as a compliment to the chilled soup! If you have a panini maker, place sandwiches in there and press!
4. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches. {tip: add the mint leaves to the blender when pureeing. Garnish with a few leaves when plating!}

Nutritional Information

• Per Serving
• Calories 511Calories From Fat 44%

• Fat  25g
• Sat Fat  8g
• Cholesterol  45mg
• Sodium  1,420mg
• Carbohydrate  45g
• Fiber  2g
• Sugar  12g
• Protein  28g

Mangia!