Cut rolls in half horizontally. Pull out soft centers, making bread shells about 1/2 inch thick. Reserve soft bread for another use. Set rolls in a single layer on a 14- x 17-inch baking sheet. Broil rolls about 4 inches from heat, turning once, until lightly toasted on both sides, about 3 minutes total.

Meanwhile, scoop beans into a microwave-safe bowl; cover and heat in microwave at full power until hot, about 2 minutes. Stir at least once. Spread refried beans equally on cut sides of each roll section. In bottom section of each roll, tuck equal portions of the filling (see below), onion, tomato, chilies and cabbage. Sprinkle lightly with salt and pepper.

Cut avocado in half lengthwise, discard pit. Scoop avocado from peel and chop slightly before placing equal portions of avocado on cut sides of the roll tops and spread to cover. Sprinkle lightly with salt and pepper. Set tops, avocado down, on sandwich bases. Press down to secure filling.

Egg-chorizo filling: Chop 1/3 pound cooked or smoked chorizo or inguisa sausage. In a bowl, beat 8 large eggs to blend with 2 tablespoons water and 1/4 teaspoon salt. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir chorizo until lightly browned, 3 to 4 minutes. Add egg mixture. Cook until eggs are softly set, about 2 minutes, add salt and pepper to taste.

Ham and cheese filling: Use 3/4 pound thinly sliced cooked ham and 1/4 pound sliced asadero or jack cheese.

Chicken filling: Use 3/4 pound cooked, seasoned chicken breast strips.

Cheese filling:Use 3/4 pound panela or fresh mozzarella cheese cut into 1/4 inch thick slices.