Chicken submarine with peach salsa

Ingredients

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