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Put the sardines, tomato puree, chilli and a pinch of salt in a blender, blitz until really smooth, then add the butter and oregano, and blitz again until well combined. Decant the sardine butter into a clean pot or jar, cover, then chill for at least an hour. The butter will now keep for up to a week.
To make the pickle, put the vinegar, sugar and 100ml cold water in a small saucepan, bring to a simmer, then add the mustard seeds and leave to cook gently for 10 minutes, until they soften and plump up a bit. Take off the heat and leave to cool.
Meanwhile, mix the diced cucumber with a big pinch of salt, then set aside for five minutes to draw out some of the excess moisture. Rinse off the salt, dry the cucumber well and stir into the cooled pickle mix along with the chopped dill.
Grill the sourdough until it’s nicely charred on both sides, then, while it’s still hot, spread thickly with the sardine butter so it melts through the bread. Serve at once with a squeeze of lemon juice to taste and with the pickle on the side or strewn on top; a handful of rocket leaves would go nicely here, too.