During the summer when we often have weekend house guests, I always serve casual meals. I'll plan a menu that includes as its main course an interesting sandwich. My updated versions might include BLTs with heirloom tomatoes and arugula or pita pockets mounded with chicken salad seasoned with mango chutney and walnuts.

Because sandwiches are such easy fare for warm-weather entertaining, I have continued to expand my repertoire, recently adding Po' Boys With Corned Beef, Creamy Caraway Coleslaw and Swiss.

I'm going to offer these with potato chips, pickles and olives for a porch supper. Dessert will be vanilla ice cream.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

Po' Boys with Corned Beef, Creamy Caraway Coleslaw and Swiss

Makes 8 servings

two 1-pound soft-crusted Italian bread loaves, each 12 to 14 inches long and 6 inches wide

1 1/2 pounds thinly sliced corned beef

1 pound thinly sliced imported Swiss cheese, such as Gruyere

1 recipe Creamy Caraway Coleslaw (recipe follows)

With serrated knife, halve each loaf of bread lengthwise. For each po' boy, arrange half of the corned beef on a bottom bread half, then cover with half of the sliced cheese.

Using slotted spoon, spread half of the coleslaw over cheese layer and top with remaining bread half.

To serve, arrange po' boys on wooden bread board or on serving platter. With serrated knife, cut each sandwich into 4 equal servings.

Creamy Caraway Coleslaw

Makes 6 to 8 servings

1 medium head (about 2 1/2 pounds) green cabbage

1/4 cup white wine vinegar

2 tablespoons sugar

1 teaspoon salt

freshly ground black pepper

1 teaspoon caraway seeds, plus more if needed, crushed (see note)

1/4 teaspoon celery seeds, plus more if needed, crushed (see note)

1/2 cup regular or reduced-fat (not nonfat) sour cream

1/2 cup regular or reduced-fat (not nonfat) mayonnaise

6 green onions, finely chopped, including 2 inches of green stems

Quarter cabbage, then cut out and discard hard center cores. Cut each quarter into paper-thin slices or shred in food processor to yield about 8 cups. (You might have some cabbage left over. Reserve for another use.)

In large nonreactive bowl, combine vinegar, sugar, salt, several grinds black pepper, caraway seeds, celery seeds, sour cream and mayonnaise and mix well. Add shredded cabbage and onions and mix well. Cover and refrigerate at least 2 hours or up to 6 hours.

Bring slaw to room temperature 15 to 30 minutes before serving. Taste, and if you want a more intense caraway and celery seed taste, crush an additional 1/2 teaspoon caraway seeds and 1/8 teaspoon celery seeds and mix into slaw.

Note: To crush caraway and celery seeds, use mortar and pestle or place in plastic bag and crush with meat pounder or rolling pin.