Open faced sandwiches are called “buttered bread” in Denmark. I have some favorites. It is harder and harder to find a place where you can buy ready-to-eat sandwiches but there are still a few places where this can still be done. One goes into the store, takes a number, and when it’s one’s turn, one orders “four halves” or however many sandwiches one wants. Then you can order them by name if you know what they are called (only some have special names like “the vet’s night snack”) but mostly, you can point.
One can, of course, make sandwiches at home. I love the Danish open face sandwich because just like Peking Duck or a Korean Bulgogi lettuce wrap, there is something about the alchemy of certain flavors together that play my taste buds like a xylophone.