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Chicken submarine with peach salsa
Preparation time:
20 minutes
Ingredients
Metric
Imperial
| 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 |
Preparation
- 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.
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