Chicken submarine with peach salsa

Whisk and bowl icon
Preparation time: 20 minutes
Olymel chicken submarine with peach salsa


650 g 1 1/4 lb chicken breasts chopped for submarines
270 g 10 oz canned peaches, chopped into large pieces
1 1 celery stalk, finely chopped
125 ml 1/2 cup red onion, finely chopped
30 ml 2 tbsp olive oil
15 ml 1 tbsp white wine vinegar
10 10 submarine buns (15 cm/6 in)
150 ml 10 tbsp spicy mayonnaise
10 10 lettuce leaves
20 20 slices of Swiss cheese
1 1 red pepper, cut into strips
1 1 green pepper, cut into strips
- - Salt and pepper


  • In a bowl, place the peaches, celery, onion, oil and vinegar. Add salt and pepper and mix well.
  • Cut the submarine buns open lengthwise and spread with the spicy mayonnaise.
  • Place the lettuce leaves, the cheese and the chicken on the buns.
  • Garnish with the pepper strips and finish with the salsa. Serve immediately.

Sign up for our
Get our market insights and themed recipe sheets, straight to your mailbox.