ç al ▁language , ▁N iss art , ▁in ▁which ▁pan ▁ban hat ▁and ▁the ▁alternative ▁sp elling ▁pan ▁b agn at ▁mean ▁" b athed ▁bread ". ▁It ▁is ▁often ▁miss pel led ▁" p ain ▁b agn at ", ▁with ▁the ▁French ▁pain ▁rather ▁than ▁genu ine ▁local ▁pan . ▁ ▁Pre par ation ▁Pan ▁b agn at ▁is ▁prepared ▁using ▁bread ▁or ▁hom em ade ▁bread ▁that ▁is ▁generally ▁round ▁( F rench : ▁pain ▁de ▁m én age ) ▁option ally ▁rub bed ▁with ▁gar lic , ▁t una , ▁anch ov ies , ▁s lic ed ▁tom ato , ▁ol ives , ▁o live ▁oil ▁salt ▁and ▁pe pper . ▁Add itional ▁ing red ients ▁to ▁prepare ▁the ▁d ish ▁can ▁include ▁ar ug ula , ▁bas il , ▁art ich oke , ▁and ▁red ▁wine ▁vin eg ar . ▁The ▁o live ▁oil ▁is ▁typically ▁used ▁on ▁the ▁bread , ▁which ▁may ▁be ▁mar in ated ▁or ▁so aked ▁in ▁the ▁oil ▁and ▁then ▁stra ined ▁off , ▁hence ▁the ▁name ▁" b athed ▁bread ". ▁The ▁gar lic ▁is ▁sometimes ▁used ▁to ▁rub ▁the ▁bread ▁with . ▁ ▁Similar ▁d ishes ▁Pan ▁b agn at ▁is ▁partly ▁related ▁to ▁the ▁m uff ule tta ▁sand wich . ▁ ▁See ▁also ▁▁ ▁List ▁of ▁sand wich es ▁ ▁Notes ▁ ▁References ▁ ▁External ▁links ▁ ▁Comm une ▁Lib re ▁du ▁Pan ▁B agn at : ▁Association ▁pour ▁la ▁Dé f ense ▁et ▁la ▁Prom otion ▁de ▁l