PREPARATION:

1. Pound chicken to 1/4-inch thickness. Place chicken in large resealable food storage bag.
2. Combine marmalade, vinegar, onion, oil, jalapeño, thyme and allspice in small bowl. Reserve 6 tablespoons marmalade mixture; set aside. Pour remaining marmalade mixture over chicken. Close bag securely, turning to coat. Marinate in refrigerator 1 hour, turning after 30 minutes.
3. Combine 6 tablespoons reserved marmalade mixture and mayonnaise in small bowl; cover and refrigerate until serving time.
4. Prepare grill for direct cooking. Drain chicken; reserve marinade.
5. Place chicken on grid. Grill, covered, over medium-high heat 8 to 10 minutes or until chicken is no longer pink in center, turning halfway through cooking time and brushing with reserved marinade.
6. Spread mayonnaise mixture on cut sides of each roll. Place lettuce and tomato, if desired, on bottom half of roll. Top with chicken and top half of roll.