Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion.

Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat ('Italian salad'), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils.

[5] More festive meals can be loosely divided into courses: fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and fruit.

One or several warm dishes are often served with the meats on special occasions, such as breaded plaice filet, fried medister sausage, frikadeller with pickled red cabbage, or mørbradbøf (pork tenderloin with sauteed onions or a creamy mushroom sauce).

Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and æbleflæsk (lit.