Makes: 8 sandwiches at $1.54 each. Prep: 10 minutes. Refrigerate: overnight. Grill or broil: 10 to 12 minutes. Robert Barral is the executive chef of the New England Culinary Institute in Montpelier, Vermont.
1. Combine syrup, water, onion, mustard and chicken in plastic food-storage bag. Refrigerate overnight.
2. Slice rolls in half. Spread each bottom half with 2 tablespoons chutney. Layer on lettuce, tomato and red onion.
3. Prepare outdoor grill with medium-hot coals, or heat oven broiler. Grill or broil chicken, turning once, 5 minutes per side, until instant-read thermometer inserted in center registers 170 degrees F. Serve on rolls.