Toast Skagen is a classic and elegant Swedish open-faced sandwich that's typically served as an appetizer. It's made with white bread, shrimps, mayonnaise, Dijon mustard, whitefish roe, dill, lemon, and butter. The crusts are removed from the bread, which is then sautéed in butter until goden brown.

The shrimps are chopped and mixed with mayonnaise, mustard, and dill. The mixture is then placed on the bread and the roe is placed on top of each sandwich. It's recommended to garnish each toast Skagen with a sprig of dill and serve it with a lemon slice on the side. 

Svamptoast is a traditional open-faced sandwich. It's usually made with a combination of chanterelles or wild mushrooms, bread, butter, onions, heavy cream, parsley, lemon juice, salt, and pepper. The mushrooms are chopped and sautéed with onions in butter over medium-low heat.

Once the moisture evaporates, the cream and parsley are stirred in, and the mixture should become slightly thick in consistency. Lemon juice is added to the mixture, and it's seasoned with salt and pepper. The bread slices are fried in butter on both sides until golden, and then topped with the mushroom mixture. 

Rejemad is a Danish open-faced sandwich that’s traditionally made with small seasonal shrimp called fjordrejer. The sandwich is made with a combination of prawns, lemon juice, mayonnaise, salt, dill, and toasted slices of wholewheat bread.

The prawns are boiled for a few minutes in salted water and lemon juice until bright pink. They’re peeled, seasoned with salt and pepper, and drizzled with lemon juice. The prawns are piled onto toasted bread, and the sandwich is topped with mayonnaise and garnished with dill sprigs before serving.

The combination of tender smoked eel and buttery scrambled eggs is a popular breakfast and lunch option in Denmark and Sweden. The combination is either served individually or as a topping on traditional, open-faced smørrebrød sandwiches.

The dish is often accompanied by salads and seasoned with fresh herbs and lemon. Healthy, nutritious, and easily prepared, it is a common restaurant staple and a popular home-cooked dish.

Stjerneskud is a popular Danish type of open-faced sandwich, part of the traditional Danish cuisine known as "smørrebrød." The dish typically consists of a buttered piece of rye bread topped with various kinds of seafood.

Commonly, it features steamed and breaded plaice fillets, with fish like salmon, and shrimp. Additionally, Stjerneskud is garnished with a variety of ingredients such as asparagus, caviar, lemon slices, and mayonnaise or a remoulade sauce.

The open-faced sandwich known as sol over Gudhjem is a variety of the ubiquitous Danish smørrebrød. It is prepared with buttered rye bread that is typically topped with smoked or marinated herring, radish, chives, onion rings, and a raw egg yolk that symbolizes the sun.

The unusual name of the dish can be translated as the sun over Gudhjem, referring to a city on the island of Bornholm, famous for its smoked herring and this sandwich–originally invented more than a hundred years ago. Today, this Danish classic is eaten throughout the country, and it should always be prepared and served fresh.

Fiskefilet med remoulade is a Danish open-faced sandwich. It consists of a breaded and fried fish fillet (plaice, cod, flounder, sole, or any white fish) that's placed on a slice of buttered rye bread (rugbrød) with lettuce leaves.

The sandwich is topped with remoulade sauce and a lemon slice or wedge which can be squeezed for extra acidity, if desired. Due to the fact that the sandwich has many ingredients and eating it can be quite messy, it's often eaten with a knife and fork.