Make the egg salad:

1. In a medium saucepan, bring 6-8 cups of water (there should be enough water to fully cover the eggs by 1-2 inches) to boil over high heat. Once the water is boiling, gently add the eggs to the pan and allow the eggs to boil for 9 minutes. Note: If the water is fervently boiling, you can bring the heat down to medium-high.
2. While the eggs are boiling, prepare an ice bath in a medium or large mixing bowl and set aside.
3. After 9 minutes, remove the eggs from the saucepan and add them to the ice bath for a few minutes then remove from the ice bath and peel them.
4. In a bowl, grate the eggs and add the mayonnaise and mustard and give a quick stir. Add the celery, onions, chives, salt, and freshly ground pepper and mix everything together until well combined and set aside.

Assemble the sandwich:

1. Toast the bread.
2. On one slice of bread, spread one tablespoon of mayonnaise. Add the beef salami slices and top with the cherry tomatoes. Arrange the orange heirloom tomato slices and season them with a small pinch of salt. Add two slices of cheddar cheese and pile the blue potato chips and a mound of the thinly shredded purple cabbage on top. Arrange a forkful of marinated onions over the cabbage. Spread the remaining mayonnaise over the other slice of sourdough and close the sandwich.
3. Cut the sandwich in half and enjoy!