I drained a tin of sardines, and mashed them with a fork. I added chopped (flat leaf) parsley, chopped cucumber, black pepper, and about a dstsp of Encona Original Hot Pepper Sauce (a brilliant product).
This mixture was too loose to put in a sandwich; and the bread, which Good for Food on the Blackstock Road gets from the Spence Bakery in Stoke Newington, was so fresh and moist that I did not want to toast it. So I cut two slices, and piled the chilli sardines on top.
This lunch gave me as much pleasure as I might have got from, say, lobster ravioli in saffron sauce.