Add the shredded cooked chicken breast with 2 tbsp of KEWPIE MAYONNAISE ORIGINAL, then sprinkle with black pepper.

Thinly slice the onion, soak in water, then drain.

Spray water on the baguette, then heat it on a non-stick pan until golden brown.

Slice the baguette lengthwise, make a cut from the side, then spread 1 tsp of KEWPIE MAYONNAISE ORIGINAL on each inner side.

Place a slice of cheese and tomato at the bottom of the bread, add the ingredients from steps 1 and 2 into the baguette in order, drizzle with KEWPIE MAYONNAISE ORIGINAL, add lettuce leaves, drizzle again with KEWPIE MAYONNAISE ORIGINAL, sprinkle with black pepper, then close the bread to make a sandwich. Serve