Cut the carrot and Japanese cucumber into matchstick-sized pieces, approximately 3 cm long.

Sprinkle a little salt over the carrot and Japanese cucumber. Let them sit for about 10 minutes, then squeeze out the excess water.

Shred the boiled chicken breast fillet into small pieces. Combine the shredded chicken, carrot, and Japanese cucumber. Add 3 tbsp of KEWPIE MAYONNAISE ORIGINAL, salt, and pepper, then mix well.

Spread 1 tbsp of KEWPIE MAYONNAISE ORIGINAL onto a slice of white bread, then place the chicken mixture on top. Cover with another slice of white bread.

Toast using an oven, toaster, or non-stick pan until the bread is golden brown and crispy. Cut as desired and serve warm.