Muffaletta

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1 cup mayonnaise

1/4 cup sherry vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

1 red onion, diced

2 cups each pitted picholine and cerignola olives, coarsely chopped

1 cup roughly chopped piquillo peppers

1 bunch flat-leaf parsley, leaves roughly chopped

1/4 cup chopped fresh oregano leaves

Kosher salt

Freshly ground black pepper

1 muffaletta or small round Italian loaf

2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham

2 ounces thinly sliced aged Manchego cheese