Mix ranch dressing, Mustard, brown sugar and vinegar in small bowl. Remove 1/2 cup dressing mixture for marinating chicken. Reserve remaining dressing mixture for basting and serving; set aside.
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup dressing mixture. Refrigerate for 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat for 6-7 minutes per side or until cooked through (internal temperature of 165°F), brushing with 2 Tbsp. of the reserved dressing mixture during the last few minutes of grilling.
Spread remaining dressing mixture on rolls. Top with grilled chicken, lettuce and tomato.
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