Cantaloupe Soup With Prosciutto And Mozzarella Sandwiches

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2 baguettes

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

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

16 fresh mint leaves, thinly sliced

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