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.
I made this for my husband and me. I enjoyed it - and I made the sandwich vegetarian-friendly by replacing the prosciutto with tomatoes and adding pesto. You definitely have to like cantaloupe to enjoy the soup. I thought it was delicious; the husband... not so much.