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Dutch sandwich toppings are a category in themselves, and part of it exists nowhere else.
Hagelslag
Chocolate sprinkles on butter, eaten at every age. The butter is functional: it holds the sprinkles.
Flakes and muisjes
Chocolate flakes are wider and melt faster. Muisjes are sugared aniseed and belong to a birth.
Peanut butter
Here without sugar and without the sweetness of the American version. The Dutch word calls it cheese, a historical mistake that stuck.
Cheese on bread
Young Gouda in slices, and that is the standard sandwich. The Dutch eat more cheese on bread than in cooked dishes.
Filet americain
Raw seasoned minced beef, as a sandwich topping. Surprising to visitors and entirely normal here.
Where to try it
Lunchrooms serving a twaalfuurtje, and any Dutch supermarket shelf.