Muffaletta

Ingredients

• 8 servings pepper black freshly ground
• 2 tablespoons dijon mustard 
• 1 bunch flat-leaf parsley roughly chopped
• 1 small round loaf italian
• 1 tablespoon honey 
• 8 servings kosher salt 
• 2 ounces aged manchego cheese thinly sliced
• 1 cup mayonnaise 
• 2 cups picholine and cerignola olives pitted coarsely chopped
• 0.3 cup oregano leaves fresh chopped
• 1 cup piquillo peppers roughly chopped
• 1  onion diced red
• 2 ounces genoa salami dry hot thinly sliced
• 0.3 cup sherry vinegar 

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl.
3. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
4. Slice the bread in half and pull some of interior from the top half.
5. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
6. Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.