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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
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