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Take the cream cheese out of the fridge and place it on your kitchen counter to bring it to room temperature. The cream cheese needs to be soft at room temperature, so your spread will be creamy without lumps.
Place all the ingredients except the diced pimentos into a medium size bowl.
Mix with a large wooden spoon until the pimento spread is smooth and creamy.
Next, drain the pimentos in a fine mesh strainer. Discard the juice.
Using a large spoon gently fold in the drained pimentos into the cheese mixture until it is creamy and smooth.
Lay two slices of bread on your cutting board. Scoop ⅓ cup of the room temperature pimento cheese onto the slice of white bread.
Using the back of your spoon or a butter knife, spread the pimento cheese evenly over the bread slices up to the edges of the crust.
Cut the sandwich in half to form two triangles.
Place the sandwich in a green wrapper. I like to use these green sandwich bags. Again, the green bag makes it authentic.