For Prepping the Zucchini: Trim ends off the zucchini, then slice each in half crosswise. If the zucchini halves are very uneven or curved, trim a thin slice from each long side to square them off slightly. This will make it easier to cut relatively straight, even planks (though they don't need to be perfect). Cut each zucchini half lengthwise into ⅓-inch-thick planks.

Place the zucchini planks in a colander set inside a large bowl. Sprinkle with 2 ½ teaspoons kosher salt and toss to coat. Let sit at room temperature for 1 hour to drain, tossing once halfway through.

For the Almond Pesto: While zucchini drains, in the bowl of a food processor, pulse almonds, garlic, and sea salt until coarsely chopped, about 7 pulses. Add cheese, and pulse until just combined, about 3 pulses combined. Add basil and pulse until finely chopped, about 15 pulses. Transfer to a medium bowl and stir in oil.

For the Lemon Artichoke Tapenade: In the bowl of a food processor, combine olives, artichokes, capers, oregano or marjoram, garlic, anchovies, mustard, lemon juice, and lemon zest. Process until finely chopped paste forms, 30 to 60 seconds, scraping sides of bowl as needed. Add lemon juice and pulse briefly to combine. With processor running, drizzle in oil until just combined (mixture might need to be stirred by hand at the end to fully incorporate oil). Transfer to small bowl, season with black pepper to taste, and stir to combine.

For the Lemon-Infused Ricotta: In a medium bowl, whisk together ricotta, lemon juice, lemon zest, and salt until smooth and fluffy. Cover and refrigerate until ready to use.

For Frying the Zucchini: Once zucchini is drained, in a large shallow bowl or rimmed dish, stir together flour, paprika, pepper, and remaining 1 teaspoon kosher salt. In a second shallow bowl, beat eggs with a fork until no streaks remain. Transfer panko to a third shallow bowl.

Pat drained zucchini planks dry with paper towels, applying light pressure to release more moisture. Working with a few zucchini planks at a time, dredge in flour mixture, shaking off any excess. Dip into eggs, ensuring each piece is evenly coated. Lift planks with a fork and transfer to panko, tossing to coat and pressing gently so crumbs adhere. Arrange in a single layer on a large platter or rimmed baking sheet.

Set a wire rack in a rimmed baking sheet and line with paper towels. In a large cast iron or stainless steel skillet, add 1 inch of oil. Heat oil over medium-high heat until it registers 350°F (175°C) with an instant-read thermometer. Working in 2 or 3 batches, taking care not to overcrowd skillet, carefully lower zucchini planks into oil and fry, turning occasionally, until golden brown and crisp on all sides, lowering heat as needed to maintain oil temperature at around 300°F (150°C), 6 to 7 minutes. Transfer to prepared baking sheet and season with kosher salt to taste. Repeat with remaining zucchini planks, returning oil temperature to 350°F (175°C) between batches.

To Assemble Sandwiches: Spread ¼ cup of ricotta-lemon mixture onto baguette bottoms. Spread 3 tablespoons pesto onto baguette tops, followed by 2 tablespoons tapenade. Stack 6 zucchini planks on top of ricotta (they will look very tall at this point). Sprinkle zucchini with flaky sea salt to taste. Set baguette tops over zucchini, then gently press down to compress. Cut each sandwich in half. Serve.