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Heat a large griddle or skillet over medium heat. Slice the rolls open lengthwise. Use fingers or a spoon to scrape out some of the soft bread in the center of each piece, making a small hollow. Brush the insides with the oil, then lay them cut-side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes. Cook's Note: You may have to do this in batches if your rolls are large or if your griddle or skillet is small.
Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. Cook's Note: You'll have about 1 cup of the mixture leftover; cover and refrigerate for a midnight snack.