Grate the lemon zest and squeeze the juice. Place the ricotta in a bowl. Add 2 tbsp olive oil, salt, pepper, cayenne pepper, pepper flakes and oregano. Peel and crush the garlic and add to the bowl. Mix well.
Wash and dry the spinach.
Drain the sun-dried tomatoes.
Lay two slices of bread on the work surface, spread thinly with ricotta cream and cover with spinach and tomatoes.
Top each slice of bread with 2 slices of Parma ham. Peel the figs and cut into thin slices. Cover the bread with figs.
Carefully spread the remaining bread slices with ricotta cream, lightly press them on top and halve the sandwiches.
Heat the oil in a pan and fry the sandwiches until golden brown on both sides. Remove, drain on kitchen paper, halve again and wrap in paper napkins. Sprinkle the sandwiches lightly with fleur de sel and chilli flakes and serve garnished with basil.