Add the eggs to a saucepan and fill with cold water. Bring water to a boil and time the eggs for 6 minutes once boiling. Take the eggs out of the water and run under cold water to cool.
In a nonstick pan over medium heat cook the bacon on both sides until crisp. Set on a paper towel to drain any excess grease.
Peel the eggs, chop and add them to a bowl. Add mayonnaise, chives, Dijon mustard, season with salt and pepper to taste. Mix well.
Lightly toast the roll.
Layer the roll with with tomato seasoned with salt and pepper, spinach, egg salad, and bacon.