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Mix ricotta with lemon zest, ½ cup EVOO, salt, and pepper and set aside.
Arrange slices of bread on the cutting board and divide the ricotta mixture evenly among the 4 slices. Spread into a generous even layer.
Split the avocados, remove the pits and slice each half into slices without cutting all the way through the leathery skin. Then, with a spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread.
Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then neatly arrange the red onion slices over the tomatoes.
Garnish each sandwich with sesame seeds, preserved lemon zest, and, finally, the poppy seeds.
Transfer the sandwiches to plates and then drizzle with the extra virgin olive oil.
Sprinkle a few grains of Maldon sea salt.